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Prepare the béchamel by heating the milk with nutmeg and salt, and melting the butter in another saucepan.
Add the sifted flour to the melted butter and mix.
Gradually pour the boiling milk into the butter and flour mixture, stirring until you get a béchamel sauce.
Cut the pumpkin into small pieces and cook it in a pan with oil, shallot and herbs. Add water if needed.
Blend the cooked pumpkin and mix it into the béchamel, adjusting salt and pepper.
Cut the speck into strips and dry-fry it in a pan to make it crispy.
Assemble the lasagna by alternating layers of béchamel, pasta, diced scamorza, Parmigiano Reggiano and speck. Repeat for at least 3 layers.
Make a fourth layer without speck.
Bake in a preheated oven at 200°C for 15 minutes.
Serve hot, ideal for Sunday lunches.
Small saucepan
Saucepan
Blender
15x25 cm baking tray
Store in the refrigerator for up to 2 days.
Suitable for those who are lactose intolerant thanks to the use of lactose-free milk and butter.
Italia, Emilia Romagna
