Lasagna with Pumpkin, Ricotta and Salmon

Method

1. Peel and slice the pumpkin into 1 cm thick slices, then into small cubes.
2. Blanch the pumpkin cubes in salted boiling water for a couple of minutes, then drain.
3. In a pan, melt butter and sauté the red spring onion (finely chopped) with a drizzle of oil. Add the pumpkin cubes, season with salt and pepper, and cook briefly until slightly caramelized. Set aside.
4. Prepare the ricotta: spoon it into a piping bag for easy layering. (Alternatively, spread with a spoon.)
5. If using store-bought fresh egg pasta sheets (like those from Campofilone), you may briefly dip them in hot water to soften, or use them directly as they are.
6. Butter a rectangular baking dish. Layer: start with a thin layer of ricotta, then a sheet of pasta.
7. Add a layer of sautéed pumpkin cubes, then some smoked salmon pieces, a sprinkle of chives, and a grating of lemon zest.
8. Repeat layers: ricotta, pasta, pumpkin, salmon, chives, lemon zest until all ingredients are used. Finish with a top layer of pasta.
9. Spread remaining ricotta on top, then arrange pumpkin cubes (no salmon on top to prevent drying). Dot with small knobs of butter.
10. Bake in a preheated static oven at 180°C for about 20 minutes, until golden and bubbly.
11. Let it rest for a few minutes before slicing and serving.