Creamy and crunchy pumpkin, speck, and walnut lasagna

Name: Creamy and crunchy pumpkin, speck, and walnut lasagna
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 and seeded; 3 oz thinly sliced speck; ⅔ cup grated Parmigiano Reggiano; ¼ cup walnut kernels; 2 tbsp + 2 tsp white wine; ¼ cup finely chopped onion; Dried rosemary to taste; Extra-virgin olive oil to taste; Salt to taste; Pepper to taste; 2 cups whole milk; 3 tbsp butter; ⅓ cup flour; Salt to taste; Pepper to taste; Nutmeg to taste

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Main Dish

Very Easy

1 h 2 m

489 Kcal

Pumpkin, speck, and walnut lasagna is a creamy, flavor-packed first course with plenty of contrasting textures, perfect for the cooler months and for occasions when you’re in the mood for something especially indulgent. The sweetness of pumpkin meets the savory flavor of speck, while the walnuts add a pleasant, crunchy, lightly toasted note. This fall lasagna is especially appealing for its balance: the soft filling alternates with crisp speck, Parmigiano Reggiano adds depth, and rosemary lends an aromatic fragrance that immediately evokes the flavors of the season. Every layer is creamy and savory, with no risk of becoming monotonous. Ideal for Sunday lunch, dinner with friends, or a holiday menu, this pumpkin lasagna is a great alternative to more traditional versions. When sliced, it reveals a soft, generous filling, while its fragrance wafting from the oven makes it hard to ignore even before it reaches the table. The pumpkin purée and béchamel sauce envelop the other ingredients without overpowering them, leaving room for the sweet and smoky notes of the speck and the crunch of the walnuts. A substantial yet balanced fall first course, perfect for anyone who loves bold flavors, varied textures, and recipes that make even a family 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 with 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 ❓

How can I make smooth, lump-free béchamel sauce for lasagna?

For a smooth, velvety béchamel, add the milk a little at a time, stirring continuously with a whisk. Finally, season with salt, pepper, and nutmeg for a delicate, well-balanced flavor.

Can I substitute something for the speck in pumpkin lasagna?

Yes. You can replace the speck with pancetta, prosciutto, or cooked ham, depending on your taste. For a vegetarian version, you can omit it and add flavorful cheeses, mushrooms, or other vegetables instead.

What kind of walnuts should I use for pumpkin and speck lasagna?

Regular walnuts are perfect because they add a crunchy, lightly toasted note that pairs well with the sweetness of the pumpkin. You can chop them coarsely to give the dish a more satisfying texture.

Can I prepare pumpkin, speck, and walnut lasagna ahead of time?

Yes, you can assemble it a few hours ahead, cover it well, and store it in the refrigerator until you’re ready to bake it shortly before serving. This makes it a convenient option for family lunches, dinners with guests, or holiday meals.

How should I store pumpkin, speck, and walnut lasagna?

Cooked lasagna will keep in the refrigerator for about 2–3 days, preferably in an airtight container or tightly covered. Before serving, reheat it in the oven or microwave until it is hot all the way through.

Can pumpkin and speck lasagna be frozen?

Yes, you can freeze it either uncooked or after baking. If freezing it before baking, assemble it in the baking dish and cover it carefully; if it is already cooked, let it cool completely before placing it in the freezer. For best results, you can also divide it into portions.

What should I serve with pumpkin, speck, and walnut lasagna?

Simple, fresh side dishes are ideal with this fall lasagna, such as a mixed salad, roasted vegetables, or grilled vegetables. This balances the creaminess of the dish without overpowering the flavors of the pumpkin, speck, and walnuts.

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

For the béchamel sauce:

Materials