Roasted Vegetables

Slice the leeks in half lengthwise, then cut into 4 cm pieces.

Cut the carrots, sweet potatoes, and pumpkin into thin slices. Place all the vegetables in a large baking tray.

Add the garlic (sliced), drizzle with olive oil, season with salt, pepper, and fresh thyme. Mix well to coat evenly.

Roast the vegetables in a preheated convection oven at 180°C , on the middle rack, for 40 minutes, until softened and caramelized.

Stir the roasted vegetables gently with the pan juices using a spoon.

Sauté the bacon in a non-stick pan without any added fat until evenly golden. Drain on paper towels.

Cream

Melt the butter in a small pot over medium heat.

Add the flour and stir with a whisk for 1-2 minutes until cooked. Remove from heat.

Add a small amount of warm milk, whisking to fully dissolve the flour. Gradually add the rest of the milk, whisking constantly.

Return the pot to the heat and cook the cream over low heat, stirring regularly, until slightly thickened.

Season with salt, pepper, and freshly grated nutmeg.

Remove from heat and let the cream sit for 5 minutes.

Stir in the cream cheese, egg yolks, ¾ of the Parmesan, and mix quickly until smooth.

Assembly

In a greased baking dish, spread a ladleful of cream evenly and layer with 4 lasagna sheets.

Add a layer of roasted vegetables, sprinkle with some graviera cheese, and a bit of bacon.

Repeat the layers of lasagna sheets, vegetables, cream, and graviera cheese three times, finishing with a thick layer of cream on top. Sprinkle with the remaining Parmesan.

Cover the dish with parchment paper and aluminum foil. Bake in a preheated oven at 180°C on the middle rack for 35 minutes.

Uncover the dish and bake for an additional 10 minutes, until the surface is golden brown.