Gluten-free pumpkin, sausage and Taleggio lasagne

My gluten-intolerant son requested favourite lasagne. Dried gluten-free sheets were delicious for everyone. Keep sauce, especially béchamel, fluid because sheets absorb more than my homemade blanched pasta. Ordinary sheets also work.

INGREDIENTS FOR 6 PEOPLE

2 BOXES OF GLUTEN-FREE LASAGNE SHEETS

600 g LUCANICA OR SAUSAGE

700 g PREPARED PUMPKIN (thawed is fine)

100 g TALEGGIO

1 ROSEMARY SPRIG

EXTRA VIRGIN OLIVE OIL

SALT

PEPPER

GRATED PARMESAN OR GRANA PADANO

GLUTEN-FREE BÉCHAMEL

1 LITRE OF WHOLE MILK (plus extra if needed)

100 g BUTTER

100 g CORNFLOUR

SALT

PEPPER

NUTMEG

FINISHING

BUTTER

I chop prepared frozen pumpkin and cook with oil, rosemary, salt and pepper.

I add water so it breaks down and stays moist, then remove rosemary.

I skin, crumble and cook sausage in oil, adding little salt and pepper.

I make the béchamel in the usual way: melt the butter, add the starch and mix, then add the milk, season with salt, pepper and nutmeg and bring to the boil, stirring continuously. I added more milk to make it more fluid.

I dice Taleggio and assemble.

I put béchamel in a buttered tray, sheets and more béchamel.

I add pumpkin.

Sausage, Taleggio and Parmesan.

I repeat layers and finish with béchamel, Parmesan and butter.

I bake at 180°C about 40 minutes until golden, cover if darkening, rest briefly and enjoy.