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Beat the eggs with a fork and gradually incorporate the flour. Knead by hand until you have a smooth and homogeneous dough. Wrap in clingfilm and leave to rest for about 30 minutes.
Roll the dough into thin pasta sheets, cut accordingly to the size of your baking tray.
To prepare the béchamel, melt the butter in a saucepan, add flour, and cook until golden. Slowly pour in the milk while whisking to avoid lumps. Stir in grated Grana Padano cheese and season.
To make the walnut pesto, blitz walnuts and other ingredients in a processor until grainy. Season to taste.
Slice the pumpkin thinly, dress with salt, pepper, garlic, and rosemary, and let marinate for 30 minutes.
Grease your tray with butter or line with baking parchment. Build the lasagna in layers: pasta, walnut pesto, swiss chard, pumpkin slices, grated cheese, and béchamel. Repeat until ingredients are used up.
Cover the top layer with pasta, brush with melted butter, cover with parchment, and bake at 160 °C for about 45 minutes to 1 hour.
Let the lasagna rest for 15 minutes before slicing. For pan-frying, cool completely overnight, slice, and fry in olive oil and butter until golden on both sides.
Serve with extra Grana Padano béchamel and enjoy.