Brown the belly in a sartén, then remove it with a sponge and place it on absorbent paper. In the same dish, add the calabaza to taquitos with the chopped cebolla and 4 tablespoons of extra virgin olive oil.

Cook 20 minutes approximately. with the tapadera, mixing often and adjusting the salt and the spice. Beat the half of the calabaza with the immersion blender, mix everything to recompact it and add 30 ml of water.

Mix and reserve separately. Pour a little bechamel into the bottom of a small rectangular band and spread it well with a spoon.

Place the first plates on top, add the bechamel and a spoonful of calabaza sauce again, distribute the bacon and the Provolone Valpadana DOP sweet to the taquitos. Repeat the ingredients until the ingredients are finished.

Remove the rolled bread from the last layer, toss with a little oil and cook at 200° for approximately 20 minutes, making sure to cover the lasña with an aluminum foil hoe in case it gets damaged. Sacar of the horn, wait to cool a little and serve.