Pumpkin and Speck Lasagna with Taleggio Béchamel

For the fresh pasta:

• 2 ½ cups all-purpose flour (300 g)

• 3 eggs

• A pinch of salt

For the filling:

• 2 ⅔ cups peeled and cubed pumpkin (400 g)

• 5.3 oz speck, cut into strips (150 g)

• 1 small onion, finely chopped

• Olive oil as needed

• Salt and pepper to taste

• Grated Parmigiano Reggiano cheese, to taste

For the Taleggio béchamel:

• 3 ½ tablespoons butter (50 g)

• 6 tablespoons all-purpose flour (50 g)

• 2 ½ cups milk (600 ml)

• 5.3 oz Taleggio cheese, cubed (150 g)

• Salt and pepper to taste

• Ground nutmeg to taste

• Make the fresh pasta:
  In a large bowl, mix the flour with a pinch of salt. Make a well in the center and add the eggs. Knead until the dough is smooth and uniform. Wrap in plastic wrap and let rest for at least 30 minutes.

• Prepare the filling:
  Heat a drizzle of olive oil in a pan. Add the onion and speck and cook for 2–3 minutes, until the speck starts to crisp.
  Add the pumpkin cubes and cook over medium heat for 10–15 minutes, until tender. Season with salt and pepper and set aside.

• Prepare the béchamel sauce:
  In a saucepan, melt the butter over medium heat. Add the flour, salt, and pepper, and stir to form a roux. Cook for about 2 minutes.
  Slowly pour in the milk, whisking constantly to prevent lumps. Cook until the sauce thickens.
  Add the Taleggio cubes and stir until fully melted. Season with nutmeg.

• Assemble the lasagna:
  Roll out the pasta dough with a rolling pin or pasta machine into thin sheets.
  Preheat the oven to 350°F (180°C).
  Spread a thin layer of béchamel in a baking dish, then layer with pasta sheets.
  Add one-third of the pumpkin and speck mixture, a bit of béchamel, and a sprinkle of Parmigiano Reggiano.
  Repeat the layers until all ingredients are used.

• Bake and serve:
  Bake the lasagna for 30–35 minutes, until golden and crispy on top. Let it rest a few minutes before slicing.