With the arrival of autumn, pumpkin becomes a true protagonist at the table, bringing with it the warmth and colors of this enchanting season. Pumpkin Lasagna presents itself as a rich and enveloping dish, perfect for a Sunday family lunch or a dinner among friends, where each layer blends into a harmony of flavors. The sweetness of the pumpkin, baked and then mixed with sautéed shallots and a pinch of nutmeg, offers an unexpected delicacy to the palate, while the creaminess of the béchamel envelops each lasagna, creating a texture that invites slow enjoyment. This dish, while not having a precise regional origin, is inspired by the culinary traditions of northern Italy, where pumpkin is a typical ingredient of autumn cuisine. In many local variations, different cheeses, such as Taleggio or Gorgonzola, can be found, further enriching the taste and making each version unique and personal. Pumpkin Lasagna is suitable for many occasions: it is perfect for a festive lunch, but also as a way to use up leftover pumpkin and cheese. Paired with a fresh white wine, it becomes a gastronomic experience that celebrates the flavors of the season and the conviviality of the table. Preparing it is a way to rediscover the joy of cooking, combining simple yet character-rich ingredients to bring to the table a dish that tastes of home and tradition.

Boil the lasagna sheets and lay them on a kitchen towel. Sauté the chopped shallot in 2 tablespoons of water; add a little oil, let it brown for 3 minutes; add some wine, then the already baked pumpkin, nutmeg, rosemary, and mix. When it is warm, add the béchamel sauce. In a greased baking dish, alternate lasagna, pumpkin, and cheese. Bake for 30 minutes.