Il Cucinologo
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Pumpkin and Speck Lasagne

17/11/2023

Lasagne with pumpkin and speck are a delicious dish that combines the sweetness of pumpkin with the savoriness of speck. Here’s how to prepare them:

Ingredients

  • 250 g fresh lasagne sheets (if using dried, be sure to pre-cook them as indicated on the package)
  • 500 g pumpkin, already cleaned
  • 150 g speck, thinly sliced
  • 250 ml béchamel sauce
  • 100 g grated Parmesan
  • 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 bake at 200 °C for about 20 minutes, or you can steam it until it becomes soft.
  2. Meanwhile, finely chop the onion and sauté it in a pan with a drizzle of oil until it becomes translucent.
  3. Add the cooked pumpkin to the pan with the onion, seasoning with salt and pepper to taste. Mash the pumpkin with a fork or a potato masher to obtain a smooth purée. If desired, you can add a touch of nutmeg.
  4. Prepare the béchamel by heating the milk and incorporating flour and butter until you obtain a smooth sauce. Season with salt, pepper and nutmeg.
  5. Cut the speck into strips, reserving a few whole slices for the lasagne topping.
  6. In a baking dish, pour a little béchamel on the bottom, then cover with a layer of lasagne sheets. Over the lasagne, spread some pumpkin purée, speck strips and a sprinkle of Parmesan.
  7. Continue layering the ingredients until finished, ending with béchamel and Parmesan. On the surface, arrange the reserved speck slices.
  8. Bake in a preheated oven at 180 °C for about 30 minutes or until the surface is golden and crispy.
  9. Let rest for a few minutes before serving.

Trivia

Lasagne with pumpkin and speck are an autumnal variant of classic lasagne, where the sweetness of the pumpkin balances the smoky and intense flavor of the speck. In Italy, where cuisine varies enormously from region to region, you will find that in Trentino-Alto Adige, the region famous for speck, these pairings are highly appreciated and often featured on autumn and winter menus.