Brown the bacon in a pan, then drain it with a skimmer on absorbent paper towel. In the same pan, place the diced pumpkin with the chopped onion and 4 tablespoons of extra-virgin olive oil.

Cook for about 20 minutes with the lid on, stirring occasionally and adding salt and pepper. Blend half of the pumpkin with the immersion blender, stir everything together and add 30 ml of water.

Mix well and set aside. Pour a little béchamel on the bottom of a small rectangular baking tray and spread it well with a spoon.

Place the first sheets of pasta on top, add more béchamel sauce and a few tablespoons of pumpkin sauce, sprinkle with bacon and some diced mild Provolone Valpadana PDO. Repeat the layers until you finish all the ingredients.

Sprinkle the breadcrumbs on the last layer, sprinkle a bit of oil on top of the breadcrumbs and bake at 200°C for about 20 minutes, taking care to cover the lasagne with aluminum foil in case they overcook on top. Remove from the oven, allow to cool slightly and serve.