Roasted squash lasagna

Peel and trim the carrots and cut into 3 mm slices with a sharp chef knife or a mandolin.

Cook the carrots in salted water about 10 minutes, keeping them slightly firm; cool, drain and set aside.

Rinse the squashes, split in half, remove the seeds and cut into large wedges or chunks.

Clean the seeds, toss with oil, salt and spices and roast in the oven about 25 minutes.

Rub the squash with grapeseed oil, season with a little gray salt, add rosemary and bay leaf, and roast at 400F (200C) for 45 minutes.

Scoop out the pulp; chop the red kuri skin and combine it with the pulp.

Form the mixture into a thick slab, freeze until firm, cut into three equal portions and freeze again.

Mince the shallots and dice the smoked bacon; cook in a hot pan with a chunk of butter, fresh thyme, salt and pepper over medium heat about 12 minutes, stirring now and then.

Bechamel: melt butter in a saucepan, add flour and cook two minutes; add lukewarm milk, bring to a boil and cook two minutes.

Add parmigiano and mascarpone, season with salt, pepper and nutmeg to taste. Let cool and blend just before using so it spreads easily.

In a Pullman loaf pan layer bechamel, shallot-bacon mixture and pasta sheets, then a frozen squash layer, pasta, bechamel, shallot-bacon, carrots, bechamel, pasta, the next squash layer, and repeat until done.

Bake at 330F (160C) for one hour. Cool completely and refrigerate overnight.

Demold, remove the parchment and cut into 7 ounce (200 g) portions.

Sear each portion in butter in a hot frying pan about 4 minutes per side.