Bollognese lasagna with pumpkin and mushrooms and speck

This delicious and delicate dish is vegetarian, but today I also added some speck which gives it more flavour.
First, wash the pumpkin, remove the seeds and cook it in the oven for about 30 minutes at medium-high temperature and I suggest you put a little water on the bottom of the pan so the pumpkin doesn’t burn on the bottom. Once the pumpkin is cooked, use a blender to make a puree and then keep it aside.
Fry a clove of garlic cut into pieces in a pan and then add the already cleaned and washed mushrooms, cook them for about 20 minutes, adding a little wine when they are a little dry.

In a pan, cook some sliced ​​speck for a few minutes, then turn off the heat and let it cool. Meanwhile, prepare the béchamel sauce (half the dose).

Mix the béchamel with the pumpkin puree. Now you have everything ready to make the lasagna and the procedure is just like lasagna with ragù, changing the ingredients. So first put the base with the pumpkin puree then place the lasagna leaves on top.

Then put the pumpkin puree, mushrooms, speck on the top and if you want at the end add some ementhal cheese cut into strips.
Repeat the process… lasagne leaves, pumpkin puree, mushrooms, speck and striped cheese. Since the last layer is on top, sprinkle a little parmesan to make the crust on top. Cover with foil and bake for 30 minutes at medium high temperature, 5 minutes before end of cooking remove the foil.

Buon Appetito!!