Lasagnetta Con Zucca E Funghi- Lasagna with Pumpkin and Mushrooms

Have fun preparing this mushroom dish!

The day before or in the morning, dice the pumpkin and cook in steam until soft. Grind with 4 tablespoons of Parmesan cheese, salt and nutmeg (freshly grated). Cook the mushrooms cut into pieces with a little oil and salt. Butter an oven-proof dish (or four portioned dishes) and put in layers of squash, mushrooms, pasta sheets, Torna cheese in slices, bechamel and Grana cheese until all the ingredients are used up.

Cover with plastic wrap and refrigerate until shortly before serving. Half an hour before serving, preheat the oven to 180 degrees, bake the lasagna for 20 minutes and let it rest for 10 minutes before serving.

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