Chop the shallot, rosemary and 1 garlic clove and fry them in butter.
Dice the pumpkin in the meantime, and then add it into the pan. Cook with the lid on for a few minutes, until the pumpkin becomes tender. Add salt and pepper to taste and, if necessary, add some water during the cooking process.
Meanwhile, prepare the Bechamel sauce. Melt the butter and, when liquid, add the flour. Fry for a couple minutes, and then add the milk, slowly, stirring continuously. Add salt and pepper to taste.
When the Bechamel sauce and pumpkin are both ready, blend half the pumpkin quantity and the remaining garlic with the sauce, until smooth.
Next, fry the bacon and mushrooms in olive oil. When ready, mix in the remaining pumpkin.
Assemble the pumpkin lasagna
On the bottom of a heat resistant tray, add 1 ladle of pumpkin Bechamel sauce.
Add a layer of lasagna noodles next.
Continue with a a layer of Bechamel sauce…
… then add a layer of pumpkin lasagna stuffing…
… add some cheese on top …
… and then continue adding the layers in the same manner: lasagna noodles, Bechamel sauce, pumpkin stuffing and cheese.
Over the last layer of lasagna noodles, pour the remaining Bechamel sauce and finish with the remaining cheese.