Squash & Sausage Lasagna

This new seasonal lasagna features butternut squash and my own home-made sausage. It's a traditional autumn dish of Northern Italy, particularly in areas with a strong tradition of pumpkin growing, such as Veneto (around Verona, Padua and Vicenza) and Lombardy, combining classic baked lasagna with the signature ingredients of the Po Valley.

I sauté the squash in extra virgin oil and garlic with some freshly cut rosemary.
On my own pasta sheets, I then layer the squash, little morsels of sausage, mozzarella and provolone binding it all together with a lush béchamel sauce (tweaked with a little Saffron); 
I finish it all with grated Italian Parmigiano cheese.

This is a lush and hearty dish where the delicate sweetness of the squash is nicely offset by the stronger flavor of the sausage. 
Something new and original to accompany you throughout the fall (Thanksgiving included!)

Medium tray (about 1.8 lbs.)* = 2/3 servings
Large tray (about 3.5 lbs)* = 3/4 servings
(*) Actual weight can vary