Lasagna: Pumpkin and smoked cheese. Gluten Free. 
Lasagna with pumpkin are a tasty first course.
You can cook the lasagna with many variations: meat, fish, vegetables and vegetables, with tomato or no.
Every time you cook a different meal and always a different taste. You can decide with products of the season or with the ingredients that you will find at the market.
A simple recipe to make: I chose the smoked cheese. You can customize by choosing another cheese.
Difficulties: Easy 
Cost: Cheap 
Time: 60 minutes in total
Ingredients: 4 / 5 portions 
Bechamel SG Giusto 1 Package 
250 grams – Corn flour Gluten Free lasagna Piaceri Mediterranei
Smoked Cheese cut into slices – about 1 .5 hg.
Parmigiano Reggiano – As Required
Pumpkin 1 Kg. + 1 small onion
extra virgin olive oil (extra virgin olive oil)
Preparation:
Saute a chopped onion in oil and then stir in the diced pumpkin.
Cook the pumpkin until everything is well cooked, Add salt and mash with a fork until you have a puree.
Stretch the sauce with a little milk
Take the Pan: cover the bottom of the pan with the sauce, then the first layer of paste (lasagna, then pumpkin flesh, béchamel sauce, smoked cheese chopped or sliced, Parmesan cheese).
Repeat this operation until the exhaustion of lasagna, covering the last layer of lasagna with pumpkin flesh, sauce and a generous helping of grated Parmesan.
Cooking: I suggest you follow the directions on the package.
Oven at 180 /200°: After preparing lasagna, you bake for 30 minutes covering the pan with aluminum foil from the oven. After you remove the foil and continue to cook for more 10 minutes to get a golden crust.
Enjoy your meal
Anto
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You can also consult:
Lasagne with spinach and BRIE cheese
