Pumpkin parmesan casserole

Directions:
1. Béchamel with oil: in a saucepan mix flour and extra virgin olive oil, then gradually add the milk and finally the salt. Place on the stove and thicken over low heat.
2. Cut the scamorza.
3. Assemble the parmigiana alternating the various layers.
4. Bake at 200° for 40 minutes.