Pumpkin Christmas Lasagna

Steps

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1. 1
   Cut the squash into big pieces, remove the seeds, and season with salt, pepper, a generous drizzle of olive oil, and fresh herbs (thyme, sage, rosemary). Wrap in foil and roast at 180°C (360°F) for about 1 hour until tender.
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2. 2
   Remove the sausages from their casings and brown the meat in a hot pan for 10–12 minutes. Add the finely sliced leeks and let them roast well without over-stirring.
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3. 3
   Deglaze the pan with white wine, then add the chicken broth. Simmer for another 10–12 minutes until the ragù is flavorful and slightly reduced.
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4. 4
   In a separate pan, melt the butter, then off the heat whisk in the flour and cook until golden. Add all the cold milk at once, stirring continuously until thickened. Season with salt, pepper, and freshly grated nutmeg.
   ▶ ≈1:02
5. 5
   Once the squash is roasted and tender, scoop out about 200g of the flesh and stir it into the béchamel, giving it flavor and a lovely orange color.
   ▶ ≈1:18
6. 6
   In a baking dish, layer pumpkin béchamel, sausage-leek ragù, and lasagna sheets in that order. Repeat for a total of 5–6 layers, sprinkling chunks of gorgonzola and plenty of Parmesan on each layer.
   ▶ ≈1:33
7. 7
   Top the final layer with just béchamel and cheese to create a golden, crispy crust. Bake for about 30 minutes until bubbly and golden on top, then serve hot.
   ▶ ≈2:16