Cut the pumpkin into pieces and let it stew in a pan with the ex-v oil, the garlic and a little chilli.
At the end of cooking, crush the 2/3 with a fork.
For the béchamel sauce, heat the butter in a saucepan, add the flour, salt and nutmeg. Cook for one or two minutes then slowly add the warm milk and bring to a boil. Cut the provola into small pieces and grate Parmesan and Roman cheese.
Put a few tablespoons of béchamel in a lightly oiled baking pan, lay the lasagna sheets then add the béchamel sauce then the pumpkin, the provola, the Parmesan and the pecorino. Repeat three times putting more Parmesan on the last layer. Let it rest for 20 minutes then bake at 200 ° for 30 minutes and let it rest for at least 30 minutes, before serving, to make it taste (it is essential).
For four people
8 sheets of green egg lasagna with spinach, those that go into the oven without pre-cooking if you have time then you can prepare them yourself.
1kg of pumpkin
4 tablespoons of olive oil ex-v
1 clove of garlic
100g of Parmesan cheese
100g of pecorino romano
125gr of smoked provola
for the béchamel:
1lt of fresh whole milk
65g of flour
50g of butter