First cut the mozzarella into cubes and let it drain in the fridge.
Cut the pumpkin into small cubes, so that they cook quickly.
Brown the garlic and chopped rosemary in a saucepan with oil, then remove the garlic, add a little broth, heat it, then add the pumpkin, brown it, finally add 1 other ladle of broth, cover with a lid and cook for 15 minutes over low heat, adding more broth only if necessary: the pumpkin should be very soft.
Meanwhile, cook the sheets in lightly salted boiling water with the addition of a little oil, draining them al dente and letting them rest on a clean cloth.
Meanwhile, also prepare the béchamel: melt the butter in a saucepan, add the flour first (mix well to avoid the formation of lumps), then add the hot milk, a pinch of salt and nutmeg, and cook over low heat, stirring constantly, until it has thickened.
Start composing your lasagna: create a light layer of béchamel on the bottom of the mold, cover it with the first layer of pasta and season with béchamel, pumpkin, mozzarella and parmesan.
Switch to the second layer and proceed in the same way.
Finish with béchamel and just a few cubes of pumpkin and a little parmesan and cook for about 30 minutes at 180 ° C, in a preheated static oven.
The pumpkin lasagna is ready, let it rest for a few minutes and then serve.
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