Lasagna with Butternut Squash, Sausage and Chestnuts

Directions

1. Heat the oil with the garlic in a large skillet over medium-high heat, then add the sage and the rosemary and let it cook for 30 seconds to 1 minute;
2. Add the squash and toss to coat. Sprinkle with salt and cook for 2-3 minutes;
3. Reduce the heat, then cover and let it cook for about 15 minutes until the squash is tender, stirring occasionally (add 2-3 tablespoons of water if necessary). Turn the heat off, discard the garlic and set the squash aside;
4. Prepare the béchamel sauce by melting the butter in a medium-size saucepan over medium heat;
5. Add in the flour and whisk for 1 minute, then gradually pour in the milk;
6. Bring to a boil over medium-high heat and add in the nutmeg and a pinch of salt;
7. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking very often;
8. Preheat oven to 400°F (200°C). Butter 9 x 13-inch casserole dish, cover it with 2 lasagna sheets (one next to each other), spread some béchamel sauce, then 2-3 tablespoons of butternut squash, some cooked sausage (around 1/6 of the quantity) and a few pieces of chopped chestnuts;
9. Sprinkle with a few spoonfuls of Parmesan cheese and some Mozzarellissima cheese;
10. Repeat the steps to form 6 other layers. Top the last layer with béchamel sauce, butternut squash, Parmesan cheese and a generous amount of Mozzarellissima cheese;
11. Bake until golden brown, for about 25 minutes. Let lasagna cool down for 5 minutes and then cut into portions.

The cooked lasagna will last in the fridge up to 3 days, or it can be frozen if not cooked. 

A recipe created by our foodie influencer @lapetitecasserole