Brown the bacon in a pan, then drain it with a slotted spoon on absorbent paper. In the same pan, place the diced pumpkin with the chopped onion and 4 tablespoons of extra virgin olive oil.

Cook for about 20 minutes with the lid on, stirring occasionally and seasoning with salt and pepper. Blend half of the pumpkin with an immersion blender, mix everything together to compact it and add 30 ml of water.

Mix and set aside. Pour a little béchamel sauce on the bottom of a small rectangular pan and spread it well with a spoon.

Place the first sheets on top, add more béchamel and a few spoonfuls of pumpkin sauce, sprinkle with bacon and diced sweet Provolone Valpadana DOP. Repeat the layers until all the ingredients are used up.

Sprinkle the breadcrumbs on the last layer, drizzle with oil and cook at 200° for about 20 minutes, taking care to cover the lasagna with aluminum foil if it gets too dark. Remove from the oven, let cool slightly and serve.