You should know I’m widely know as pasticciona, a really messy girl… I mess up with everything, all the time, and of course I mess up in the kitchen… Should I remind you my ugly cake attempt???
Anyway, this one is not really a pasticcio, but pumpkin cannelloni… But it looks like a pasticcio…

1 pumpkin, medium size
Amaretti, to taste
Salt and pepper
Parmesan

Ready made lasagne sheets (yes, yes, and so???)

For the béchamel sauce:
33 g of butter
3 tablespoons of flour
800 ml of milk

Clean the pumpkin and steam it until tender.
Make béchamel sauce: heat the milk. Melt the butter in a large saucepan with a heavy base, add the flour, let it toast for few minutes then add the hot milk. Turn to dissolve any lump and cook it until thick, but still liquid. Instead of turning until done I use a hand blender: it’s quicker and lumps proof!

Mix the steamed pumpkin with amaretti (I used 16, but it’s absolutely a matter of taste: add one by one and try it), salt and pepper, and 4 tablespoons of Parmesan.

On a shallow ovenproof dish spread a layer of béchamel.
Lay a sheet of lasagne and spread a spoonful of the pumpkin purèe. Roll it and lay it in the dish. Continue until the end of the ingredients. Cover everything with the béchamel and bake in a preheated oven, 180° C, for 25 minutes, or until golden. Let it stand for 10 minutes outside the oven, then serve.