Prepare the pumpkin: In a saucepan, sauté with olive oil and half the onion, add the frozen pumpkin cubes, and cook for about 5 minutes. Add salt, pepper, and rosemary, cover the pumpkin with water, and let it cook with the lid on for about 30 minutes, stirring occasionally, until the pumpkin becomes a puree.

Prepare a sauce: In a saucepan, sauté with olive oil and the other half of the onion, add the peeled tomatoes, and cook until slightly thickened.

In a rectangular baking dish, pour a ladle of sauce and a ladle of pumpkin puree, line the bottom of the dish with the first layer of lasagna noodles, add the smoked scamorza cubes, speck slices, and a ladle of pumpkin, continue with a new layer of lasagna alternating the ingredients until the last layer.

On the top layer, place some scamorza, a ladle of sauce, and pour the béchamel along the edges and then in the center. Sprinkle with a handful of grated Parmesan cheese.

Bake at 400°F (200°C) on the lower rack of the oven for about 30 minutes until it starts to bubble.

Another 10 minutes on grill mode, moving the dish to the top rack.

TIP: Let it set for a few minutes before serving and enjoying!