700 gr pumpkin (peeled and diced)
8/16 no-boil fresh lasagna sheets (I used only 8 sheets, but mine were quite large. You need enough sheets to make 4 layers)
grated Parmesan
1/2 (half) glass white wine
50 gr fresh goat cheese
1 onion, thinly chopped
rosemary
salt, pepper
olive oil
For the bechamel sauce
50 gr butter
0,7 l milk
50 gr flour
salt, pepper
freshly grated nutmeg
Preparation
1. In a large pan, heat two tablespoons of olive oil. Add the chopped onion and sauté. Put the thinly diced pumpkin into the pan, season with salt and pepper. Let it cook for 15 minutes, adding a few spoons of water. After removing the casing from the sausages, crumble them into small bites and add to the pumpkin. Let cook the sausage for at least 5 minutes, then pour in the white wine. Let the wine evaporate, add rosemary to taste and let finish cooking until the pumpkin is soft.
2. Prepare the bechamel sauce:
Heat a pot over medium heat. Add the butter and melt, then whisk in the flour, cook for 1 minute. Add the milk gradually, whisking continuously until very smooth. Season with salt, pepper and a little freshly grated nutmeg. Cook until it starts to thicken, about 7 minutes, stirring constantly.
Tip: do not thicken the sauce too much. For this recipe, it should be quite liquid.
3. Pour two spoons of bechamel sauce in the bottom of a casserole dish, then add a layer of pasta. Top with pumpkin and sausage, bechamel and grated Parmesan. Cover with another layer of pasta. Add the pumpkin mixture, crumble half of the goat cheese over and cover with bechamel. Repeat with 2 more layers, ending with the pumpkin-sausage mixture and bechamel. Top with abundant Parmesan and a few pieces of butter.
4. Cover with aluminium foil and cook in preheated oven to 180 degrees for 20 minutes. Remove the aluminium, continue cooking for another 20 minutes and serve.
5. Buon appetito!
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