• 300 g fresh lasagna (refrigerated counter)
• 300 g Yellow pumpkin (pulp)
• half a béchamel (*)
• 200 g smoked scamorza
• 100 g Lard from Colonnata
• half Onions
• 100 g grated Parmesan
• qb Extra virgin olive oil
• to taste Butter
• salt and pepper to taste

• half a milk
• 50 g Butter
• 50 g Flour
• to taste Nutmeg
• qb know

Preparation

Prepare the bechamel . In a saucepan melt the butter, add the flour and mix, letting it cook for a few minutes. Add the milk (to speed up the operation you can heat it first), salt and mix until you get a thick béchamel. Scent with grated nutmeg.

Chop the onion and cut the pumpkin pulp into cubes. Put everything in a deep pan with 3-4 tablespoons of oil, turn on the stove and let it all flavor for a few minutes. Salt, pepper and sprinkle with half a glass of hot water. Bring to a boil and cook for about 10 minutes. When the pumpkin is soft, blend everything in the mixer or with a blender.

Add the hot béchamel to the pumpkin cream and set aside. Slice the smoked cheese.

Boil plenty of salted water and cook the rectangles of lasagna a few at a time for a minute. Drain and spread them out on a clean cloth.
Take the lasagna pan (20 × 20) and proceed to assemble the lasagna: veil the bottom with a little pumpkin cream and bechamel. Arrange a layer of lasagna, proceed with a few slices of smoked cheese and lard, about a ladle of pumpkin cream and sprinkle with grated cheese.

Repeat the sequence of the layers and finish with the lasagna and the pumpkin cream (if you have a few slices of scamorza cheese left over, add it as well). Sprinkle with a little cheese, spread a few flakes of butter and bake at 180 ° C for about 20 minutes.

Remove from the oven, allow to cool and serve.