Melt 2 tbsps butter in a saucepan over medium heat.

Add 1 finely chopped onion and sauté until soft and translucent.

Add 2 minced garlic cloves and cook for 1 min until fragrant.

Stir in 2 tbsps flour and cook for 1 min, stirring constantly.

Gradually add 400 ml vegetable broth while stirring to avoid lumps.

Add 200 ml heavy cream, 1/4 tsp nutmeg, salt and black pepper to taste.

Let it simmer until slightly thickened.

Stir in 1 tbsp chopped fresh dill.

Thinly slice 400g Hokkaido pumpkin.

Cut 200g smoked salmon into smaller, manageable pieces.

Roughly chop 200g fresh spinach.

Preheat oven to 180°C (350°F).

Start by spreading a thin layer of the prepared sauce on the bottom of a baking dish.

Place a layer of lasagna sheets (approximately 1/3 of the 250g) over the sauce.

Layer half of the thinly sliced Hokkaido pumpkin over the lasagna sheets.

Distribute half of the smoked salmon pieces evenly over the pumpkin.

Scatter half of the roughly chopped fresh spinach over the salmon.

Pour a layer of sauce over the spinach.

Repeat the layers: lasagna sheets, remaining pumpkin, remaining salmon, remaining spinach, and finish with a final layer of sauce.

Sprinkle 100g grated Parmesan and 150g grated mozzarella generously over the top layer of sauce.

Cover the baking dish with aluminum foil.

Bake for 30–40 min, or until the lasagna sheets and pumpkin are soft.

Remove the foil and bake for an additional 10–15 min, or until the cheese is golden and bubbly.

Let the lasagna rest for a few minutes before slicing and serving.