Lasagna with pumpkin, speck, and creamy, crunchy walnuts

Name: Lasagna with pumpkin, speck, and creamy, crunchy walnuts
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 2 min
Yield: 4
Cuisine: En
Ingredients: 5 oz dry lasagna sheets; 14 oz pumpkin, peeled; 3 oz thinly sliced speck; ⅔ cup grated Parmigiano Reggiano; ¼ cup walnut kernels; 2 tbsp + 2 tsp white wine; ¼ cup onion, chopped; Dried rosemary to taste; Extra-virgin olive oil to taste; Salt to taste; Black pepper to taste; 2 cups whole milk; 3 tbsp butter; ⅓ cup flour; Salt to taste; Black pepper to taste; Nutmeg to taste

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Main Dish

Very Easy

1 h 2 m

489 Kcal

Lasagna with pumpkin, speck and walnuts is a creamy, comforting first course that’s perfect for the cooler months. The sweetness of the pumpkin pairs beautifully with the savory, smoky flavor of speck, while walnuts add a delicious crunchy touch. Layer after layer, this fall lasagna brings together soft pumpkin cream, béchamel sauce, Parmigiano Reggiano and the fragrance of rosemary for a rich but balanced result. Perfect for Sunday lunch, dinner with friends or a holiday menu, it’s a hearty fall first course that makes any meal feel special.

Materials

6 x 9 inches /15 x 23 cm baking dish
Frying pan
Small saucepan
Whisk
Cutting board

Preparation

Preparation30 min

Waiting time7 min

Cook time25 min

Cut the squash into cubes that aren't too large. Sauté the finely chopped onion in olive oil, add the squash, season with salt, and cook for 5 minutes over medium-high heat, stirring occasionally.
Pour in the white wine and let it evaporate. Add rosemary to taste and cook for 10–15 minutes, adding water as needed, until the squash is tender but not mushy.
Prepare the béchamel sauce. Melt the butter, then add the flour to make a roux. Gradually pour in the hot milk, stirring constantly with a whisk. Season with salt, pepper, and nutmeg.
Blend half of the cooked pumpkin until smooth.
Combine the pumpkin purée with the béchamel sauce and stir well until the mixture is smooth.
Chop the slices of speck into small pieces (you can use scissors) and coarsely chop the walnuts.
Preheat the oven to 350°F/180°C. Spread a little sauce on the bottom of the baking dish. Layer the dry lasagna noodles, pumpkin sauce, and béchamel sauce, followed by diced pumpkin, speck, chopped walnuts, and Parmesan cheese. Make 3 layers.
Finish off a layer of dry lasagna noodles. Cover the surface well with the remaining sauce and top with a layer of Parmesan, a few pieces of speck, and some walnuts.
Bake in a convection oven for 25 minutes at 350°F/180°C. Remove from the oven and let rest for 7–8 minutes before serving.
The lasagna with pumpkin, speck, and walnuts is ready!

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FAQ ❓

What is the best way to prepare the pumpkin for this lasagna?

Cut the pumpkin into cubes, sauté with onions in olive oil, and season well to enhance its natural sweetness.

Can I substitute speck with another type of meat?

Yes, you can replace speck with pancetta or prosciutto for a similar savory flavor.

What type of cheese can be used in place of Parmigiano Reggiano?

Grana Padano or Pecorino Romano can be good substitutes for Parmigiano Reggiano.

How can I make this lasagna vegetarian?

Simply omit the speck and consider adding extra vegetables like spinach or mushrooms for added flavor and texture.

Can I prepare the lasagna ahead of time?

Yes, you can assemble the lasagna in advance and refrigerate it before baking, increasing the bake time slightly if it's cold from the fridge.

Nutrition

for 1 serving / for 100 g

Calories: 489Kcal

Carbo: 37.5g
Total fat: 27.1g
Saturated fat: 12g
Proteins: 19.9g

Nutritional information for 1 serving (350g)

Cookware

oven

burner

blender

Attributes

Suitable for freezing

Keep refrigerated

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

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Ingredients

Béchamel sauce:

Materials