PUMPKIN LASAGNA

Ingredients INGREDIENTS FOR A 7X11-INCH (20X30-CM) BAKING DISH
Green egg lasagna sheets ½ lb (500 g)
Pumpkin 2 ⅔ lbs (1.2 kg) - flesh, already cleaned
Vegetable broth ½ cup (100 g)
Extra virgin olive oil ¼ cup (50 g)
Rosemary 3 sprigs
Fine salt to taste
Black pepper to taste
Parmigiano Reggiano DOP cheese ⅓ cup (40 g) - grated
Garlic 2 cloves
Provola cheese ½ lb (250 g)

FOR THE BÉCHAMEL SAUCE
Whole milk 2 ¼ cups (500 g)
Butter 3 tbsp (50 g)
Flour 00 ½ cup (50 g)
Nutmeg to taste

Preparation To make the pumpkin lasagna, start by preparing the vegetable broth. Then turn to cleaning the pumpkin: Cut it in half, remove the seeds and stringy parts, and then remove the skin. Cut the flesh into strips and then dice.
Then, over very low heat, add a ladleful of broth to keep the chopped rosemary from burning and get it to release its aroma. Let it infuse for a few moments and then add the diced pumpkin. Turn up the heat and sauté the pumpkin well, stirring often. Season with salt and pepper; once the pumpkin is nicely browned, add a ladleful of vegetable broth. Lower the heat, cover with a lid, and leave to cook for around 15 minutes, stirring and adding a ladleful of broth as needed, until it has softened.
While the pumpkin is cooking, turn your attention to the béchamel sauce: Warm the milk in a saucepan, making sure it doesn’t reach a boil, and season with some nutmeg. While the milk is heating up, melt the butter in another saucepan over low heat, and once fully melted, remove from the heat and sprinkle in the flour, continuing to whisk vigorously to keep lumps from forming. Place it back on the stove once you’ve got a roux, always keeping the heat moderate to make it golden, and then add the milk.
Stir well to combine the ingredients and allow to thicken for a few minutes. At this point, you’ll have all the ingredients ready to assemble the pumpkin lasagna. Take a 7x11-inch (20x30-cm) baking dish and add a layer of béchamel, then a layer of egg pasta sheets, until the surface of the dish is covered.
Add another layer of béchamel, then the diced pumpkin and provola cheese. Next add another layer of lasagna sheets and béchamel.
Continue by adding pumpkin and provola and then again with alternating layers until finishing with béchamel, pumpkin, and grated Parmigiano Reggiano cheese. Bake the pumpkin lasagna at 350°F (180°C) in a preheated conventional oven for 30 minutes. If you’d like, complete the cooking by putting the lasagna under the broiler for a few minutes until you see a light crust form on the surface. Now, take the baking dish out of the oven, let it rest for a few minutes at room temperature, and then serve your pumpkin lasagna still steaming.