In oktober I found a few good tasting varieties of small sized pumpkins ( sorry I don’t know their names). The last one, possibly a small ‘Marina di Chioggia’ is not really ‘good-looking’ but has a promising flavor, confirmed by Oskar🐾.
Remove the skin ( or not) and seeds of the pumpkin. Chop in cubes of approximately 2 cm. Spread in an oven dish with a few stems of fresh thyme, pepper, salt, 2 table spoons of olive oil and 2 entire garlic cloves with skin. Mix. Cover with aluminium foil. Bake in the oven at 200° for 40 minutes. Stir halfway. Slice 1 bulb of fennel. Spread on baking paper on an oven tray. Spray some olive oil. Bake in the oven at the same time as the pumpkin. After 40 minutes, stop the oven, but leave the vegetables inside the oven.
Make a bechamel sauce with 500 ml of semi skimmed milk, 2 chopped garlic cloves, nutmeg, 1 table spoon of dried thyme, vegetable stock powder and lots of black pepper. Thicken the sauce with corn starch. Grate 60 grams of pecorino, or other cheese.
Oil an adapted oven dish. Spread some pumpkin, fennel, bechamel sauce, cheese and cover with thin ready made lasagna sheets. Continue. I use 4 thin lasagna sheets in total. Bake in the oven at 200° for 30-40 minutes. Lots of comfort food without too many kcal.
Doc V's Healthy Kitchen 