Recipe for Squash and Abundance Lasagna

Peel and slice the squash into pieces about 1 cm thick. Place the slices on a baking sheet lined with parchment paper. Brush with olive oil, season with salt and pepper, sprinkle with nutmeg, and bake for 30 minutes at 180°C.

For the béchamel: in a saucepan, over low heat, melt the butter, then add the flour and mix to obtain a smooth preparation. Gradually pour in the milk while stirring.

The mixture will gradually thicken, continue stirring to maintain its consistency, after 3 minutes remove from heat and add the pepper and nutmeg.

Cut the pancetta into small pieces and sauté in a pan for 4 to 5 minutes.

Boil salted water and precook the fresh lasagna sheets for 30 seconds.

In a buttered baking dish, place a layer of liquid cream, then a layer of lasagna sheets, a layer of béchamel, as well as tomato sauce, 4 leaves of sage cut into pieces, grated cheese, pancetta, and slices of squash. Repeat the process in the same order several times. Finish with grated cheese.

To finish, place in the oven for 15 minutes to allow the flavors to meld, and then broil for 3 minutes to achieve a golden crust. Enjoy with a salad.