• Start by chopping the butternut squash in small cubes. Line a tray and add 2 tbsp of olive oil, salt and black pepper. Put in a preheated fan oven at 200°C / 390°F for 30 minutes.

For the Bechamel Suace

• Start by heating up the milk, but without ever getting it to a boil.
• Melt the butter on very low heat (the lowest you can get on your hob) and once it's completely melted, add the flour a third at the time and mix well until completely absorbed.
• Once you have a sort of lumpy mix and the colour turns golden-brownish (approx. 2 minutes), start adding the hot milk a splash at the time. Keep mixing all the way to avoid lumps. Repeat the process until you used all the milk or until you're satisfied with the texture of your bechamel sauce.
• Add a pinch of nutmeg and let it cook for 3 to 5 minutes before turning it off. Cover with cling film and let it cool off.

Back to the Lasagna

• Add a splash of olive oil to a pan on a medium heat and add a clove of garlic (whole) and let it cook for 2 minutes.
• Add the Italian sausage and break it apart to let it cook through. After 5 minutes, add the rosemary and when deglaze with the white wine. Let it cook for another 3 minutes and let it sit until used.
• Once the squash is ready, take it out of the oven and put it in the blender or kitchen robot with half of the bechamel sauce. You should have a smooth sauce. Taste to check if it needs adjusting with salt.
• It's time to assemble! Start by adding a layer of bechamel sauce to the bottom of the tray and add the first layer of lasagna sheets. Add the butternut squash/bechamel mix and a bit of the bechamel sauce and then the sausage, then add another layer of sheets. Repeat until you get to the top and/or run out of ingredients.
• When you get to the last layer, only add the butternut squash and bechamel sauce and sprinkle with the 2 tbsp of parmesan cheese. Put in the fan oven at 180°C / 355°F for 20 minutes and then at 200°C / 390°F for the last 5 minutes.