Instructions

1. First make the bechamel: melt the butter in a pan and then add the flour. Stir and let it cook for about 3 minutes, but don’t let it brown. Slowly add the milk, stirring, until it is all mixed in. Continue stirring until it is thickened, and add salt, pepper and a bit of nutmeg to taste. Set aside.
2. Cut the salami into cubes and put it into a food processor to grind. It should end up looking like ground meat. Put in a large sautee pan and cook over medium heat, until the fat has come out. Add the leeks and a bit of salt, and let cook until the leeks soften, about 8 minutes. Add the pumpkin and stir. Add about a cup of water, stir and let simmer until the pumpkin is tender and beginning to fall apart. It should be a mixture of lumps of pumpkin and puree.
3. Bring a large pot of salted water to boil and cook the lasagna noodles for 3 to 4 minutes, then drain and set aside on a damp dish cloth.
4. To assemble:
5. Use a pan measuring 13 x 9 inches.
6. Ladle some bechamel onto the bottom of the pan, using the back of the spoon to coat the bottom. You don’t need a lot, but just enough to cover it in a thin layer.
7. Next lay the noodles in one layer, without overlapping. You may have to cut some in half to make them fit.
8. Next spoon half of the pumpkin mixture over the noodles, smoothing it with your fingers or a spoon.
9. Drizzle some more bechamel and then sprinkle on parmigiano liberally.
10. Now put another layer of noodles, then the rest of the pumpkin, then bechamel, then cheese.
11. Finally put a final layer of noodles, the rest of the bechamel and cover completely with cheese
12. When ready to cook preheat oven to 180C/ 350F and bake for about 40 minutes, until the top is golden.