This squash and sausage lasagna is a cozy, autumn-inspired dish that blends the sweetness of pumpkin with the savory flavor of sausage. Creamy béchamel and a hint of rosemary make it perfect for family gatherings or dinner with friends.

Ingredients

• 500 g of homemade lasagna (click here for technique)
• Approximately 1 liter of béchamel sauce
• 1.2 kg pumpkin
• 200 g sausages
• 1 sprig of rosemary

Directions

1. Cut the squash flesh (without the skin) into very small cubes.
2. In a pan, add two or three tablespoons of extra virgin olive oil, then add the squash cubes, the rosemary sprig, and a pinch of salt. Cook over medium-high heat until the squash is very soft.
3. Remove the sausages from their casing and crumble them by hand. In the same pan used for the squash, add the crumbled sausage and cook over high heat for 5 minutes.
4. Take a baking dish and spread a light layer of béchamel sauce on the bottom. Add a layer of lasagna sheets, then a layer of squash cubes and sausage. Top with béchamel sauce and a bit of Parmesan. Continue layering until you have used all the ingredients.
5. Finish with a layer of lasagna sheets, plenty of béchamel, the remaining squash and sausage, and a generous sprinkle of grated Parmesan.
6. Bake in a preheated oven at 200°C (390°F) for about 25 minutes.

Enjoy your meal!