Pumpkin, Speck and Taleggio Lasagna

Method

1. Peel and cut the pumpkin into pieces. Finely chop the onion. In a pan, heat olive oil and sauté the onion and a clove of garlic. Add the pumpkin pieces, season with salt and pepper, and cook until soft.
2. Blend the cooked pumpkin until smooth to obtain a cream.
3. For the béchamel: In a saucepan, melt 90g of butter. Add 90g of flour and cook the roux for a couple of minutes. In another pot, heat 1 liter of milk until boiling. Pour the roux into the hot milk and whisk continuously until thickened. Season with salt and nutmeg.
4. For the fresh pasta: On a work surface, make a mound with 500g of flour and form a well. Crack the eggs into the well. Gradually incorporate the flour into the eggs using a fork, then knead with your hands for 4-5 minutes until smooth. Wrap in plastic wrap and let rest in the refrigerator for about 1 hour.
5. Roll out the pasta dough thinly (as thin as possible). Cut into sheets the size of your baking dish.
6. Bring a pot of salted water to a boil. Blanch the pasta sheets for a few seconds, then transfer them to a bowl of ice water to cool. Drain and set aside.
7. Preheat the oven to 170°C (338°F).
8. Assemble the lasagna: Spread a thin layer of béchamel on the bottom of the baking dish. Place a layer of pasta sheets. Spread a generous amount of béchamel, then pumpkin cream, pieces of taleggio, slices of speck, and a sprinkle of grated Parmesan. Repeat the layers until all ingredients are used, finishing with a final layer of béchamel and Parmesan.
9. Bake for about 30 minutes, until golden and bubbly. Let rest for a few minutes before serving.