1 350-g pkg fresh lasagna sheets, cut to fit (6 sheets)
3 tbsp olive oil
1 cup diced pancetta
1 small onion, finely chopped (3/4 cup)
2 garlic cloves, minced
1 1/2 tsp salt
1/4 tsp pepper
1/4 cup all-purpose flour
3 3/4 cups milk
YIELD 10 servings
PREHEAT oven to 375F. Spray a 9 x 13-in. baking dish with oil.
BÉCHAMEL: Heat oil in a medium saucepan over medium. Add pancetta and cook until almost crisp, 4 to 6 min. Remove to a plate, leaving fat in pan. Add onion, garlic, salt and pepper and cook until onion is softened, about 3 min. Stir in flour and cook until it forms a paste, 1 min. Gradually add milk, scraping with a wooden spoon along the bottom and sides of the pan. Cook, stirring, until sauce thickens enough to lightly coat the back of a spoon, 10 to 12 min. (Sauce will be thin.) Remove from heat.
WHISK eggs in a large bowl. Whisk in pumpkin, parmesan and nutmeg until combined.
POUR 1 cup béchamel over bottom of prepared dish. Layer with 2 lasagna sheets, 1/2 cup mozzarella, half of pumpkin mixture, half of pancetta, half of spinach and 1 cup béchamel. Repeat layers, ending with béchamel. Top with the remaining 2 sheets, remaining 1 cup béchamel and remaining 1 1/2 cups mozzarella. Spray a large piece of foil with oil and cover. Bake for 35 min. Remove foil and broil until golden brown, 3 to 5 min. Let stand for 10 min before serving.