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Pumpkin and Speck Lasagna

17/11/2023

Pumpkin and speck lasagna is a delicious dish that combines the sweetness of pumpkin with the savory flavor of speck. Here’s how to prepare it:

Ingredients

  • 250 g of fresh lasagna noodles (if using dry, make sure to pre-cook them as indicated on the package)
  • 500 g of cleaned pumpkin
  • 150 g of thin slices of speck
  • 250 ml of béchamel sauce
  • 100 g of grated Parmesan cheese
  • 1 small onion
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Nutmeg to taste

Preparation

  1. Start by cleaning the pumpkin, cut it into pieces, and cook it in the oven at 200 °C (392 °F) for about 20 minutes, or you can steam it until it becomes soft.
  2. In the meantime, finely chop the onion and sauté it in a pan with a drizzle of olive oil until it becomes translucent.
  3. Add the cooked pumpkin to the pan with the onion, salting and peppering to taste. Mash the pumpkin with a fork or a food mill to obtain a smooth cream. If desired, you can add a touch of nutmeg.
  4. Prepare the béchamel by heating the milk and incorporating flour and butter until you achieve a smooth sauce. Season with salt, pepper, and nutmeg.
  5. Cut the speck into strips, saving some whole slices for the topping of the lasagna.
  6. In a baking dish, pour some béchamel at the bottom, then cover with a layer of lasagna noodles. Over the lasagna, distribute some of the pumpkin cream, speck strips, and a sprinkling of Parmesan.
  7. Continue layering the ingredients until depleted, finishing with béchamel and Parmesan. On the surface, distribute the speck slices you have set aside.
  8. Bake in a pre-heated oven at 180 °C (356 °F) for about 30 minutes or until the surface is golden and crispy.
  9. Let it rest for a few minutes before serving.

Fun Fact

The pumpkin and speck lasagna is an autumnal variation of the classic lasagna, where the sweetness of the pumpkin balances the intense and smoky flavor of the speck. In Italy, where the cuisine varies enormously from region to region, you will find that in Trentino-Alto Adige, the region famous for speck, these combinations are very appreciated and often present on autumnal and winter menus.