Pumpkin and Sausage Lasagna

Method

1. Prepare a classic soffritto with finely chopped carrot, celery, and onion.
2. Add crumbled sausage to the soffritto and cook, then deglaze with white wine.
3. Separately, cook the pumpkin in a pan with a clove of garlic and olive oil, covered, over low heat until tender.
4. Prepare a béchamel sauce (refer to a previous video for the recipe).
5. Spread a layer of béchamel on the bottom of a baking dish.
6. Layer egg pasta sheets over the béchamel.
7. Add another layer of béchamel, then distribute the cooked pumpkin, sausage ragù, pieces of smoked scamorza, grated Grana Padano, and a little mozzarella.
8. Repeat the layers until the dish is full, making sure the top layer is generous with Grana Padano.
9. Clean the edges of the baking dish before baking.
10. Bake in a static oven at 190°C (375°F) for 15-20 minutes.
11. Let the lasagna rest at room temperature for about 20 minutes before serving.