Directions

1. Preheat the oven to 400°F. Peel the squash and cut the neck into 1/2-inch pieces. Place the pieces on a Hestan Provisions Half Sheet Pan, drizzle with the olive oil, and toss to evenly coat. Spread the squash in an even layer and roast until tender, about 20-minutes, flipping halfway through.

2. Place a Hestan NanoBond 12.5” Skillet over medium-high heat and add the sausage to the pan. Once it begins to brown, use a wooden spoon to break the sausage into small pieces and add onion. Continue to cook, stirring occasionally, until uniformly browned and cooked through.

3. While cooking the sausage, bring a Hestan NanoBond 8qt. Stockpot of salted water to a boil over high heat. Stir in the noodles and cook until al dente. Remove using tongs and place in a single layer on clean kitchen towels.

4. Fill a bowl with ice and cold water, and place it near the stove. Bring the pasta water back to a boil and add the spinach. Cook until wilted and bright green. Scoop the spinach from the water with a slotted spoon and transfer to the ice water bath. Once cool, drain the spinach, squeeze it of excess water, and then chop finely.

5. In a Hestan NanoBond 3qt. Saucepan or medium pot, melt the butter over medium heat. Stir in the flour and cook for 2-minutes. Slowly pour in the milk, whisking to combine smoothly. Add the nutmeg and salt and continue cooking, stirring often, until thick enough to coat the back of a spoon.

6. Lower the oven heat to 350°F.

7. Grease the bottom of a Hestan Provisions Rectangular Baker. Add a single layer of noodles, and spread about a fourth of the bechamel over top. Top with half the spinach and a third of the mozzarella, sprinkle with rosemary, pepper and garlic. Add another layer of noodles, a fourth of the bechamel, half the sausage, half the squash, and another third of the mozzarella, sprinkle with rosemary, pepper and garlic. Add a third layer of noodles, a fourth of the bechamel, the second half of the spinach, the second half of the sausage, the second half of the squash, and the final third of the mozzarella sprinkle with rosemary, pepper and garlic. Add one more layer of noodles and the final fourth of bechamel.

8. Finally, sprinkle the Parmigiano Reggiano over the top of the lasagna and the last of the rosemary, pepper and garlic.

9. Bake the lasagna until hot and the cheese has melted, 30-minutes. Finish for a few minutes under the broiler until the top develops golden brown spots. Cool at least 15-minutes before serving.