1) Seared cabbage and chard in salted boiling water and drain. Unplug the stalks of the chard and set aside, cut all the leaves into chunks. Peel the onions, slice them and sauté them in a pan with a drizzle of oil and a few sprigs of rosemary. United sliced pumpkin, add salt and cook for a few minutes.
2) Prepare the bechamel: you do melt the butter over low heat, add the flour, stirring quickly until a cream is created, add the milk slowly, stirring with a whisk, add salt and let it thicken. Seared pasta for lasagna in boiling salted water, drain it and place it on baking paper.
3) Brush the sheets of phyllo dough on both sides with half the butter, melted, and pepper. Lined a high springform pan of 18-20 cm diameter with squeezed wet parchment paper, then line it with the phyllo dough, letting it overflow abundantly.
4) Fill the mold alternating the vegetables, pasta for lasagna, sliced bitto, bechamel and parmesan. Fold back the phyllo dough on the filling so that it remains "ruffled", sprinkle with sesame seeds and bake at 190 degrees for 20-25 minutes. Leave rest the timbale for 10 minutes before removing it from the mold. Meanwhile, review fry the stalks of the beets with the remaining butter and a pinch of salt and use them to garnish the serving dish along with a few sprigs of rosemary.