Instructions

1. Cut the pumpkin into small cubes.
   
2. Heat a little olive oil in a pan and sauté the pumpkin for about 5 minutes, stirring frequently.
   
3. Add a splash of water, cover with a lid, and simmer over medium heat until tender (10–15 minutes), stirring occasionally and adding more water as needed to prevent the pumpkin from drying out or burning.
   
4. While the pumpkin is cooking, prepare a very thin béchamel using the ingredients listed above.
   
5. Meanwhile, remove the casing from the Italian sausage and break the sausage into small chunks. The easiest way is to squeeze the sausage out of its casing in small portions.
   
6. When the pumpkin is cooked, transfer it to a large bowl. Add the sausage to the same pan and cook over medium heat, stirring often, until it turns light in color (5-10 minutes).
   
7. Pour in the white wine, increase the heat to high, and stir constantly until the alcohol evaporates. Remove the pan from the heat.
   
8. Preheat the oven to the temperature indicated on the lasagna sheet package.
   
9. Butter a baking dish. Spread a thin layer of béchamel on the bottom. Add a little of the liquid from the pumpkin.
   
10. Add a layer of lasagna sheets. Cover them with a layer of béchamel. Add some of the pumpkin along with a bit of its cooking liquid. Scatter some sausage on top along with a little of the liquid from the pan. Sprinkle with a small amount of grated cheese.
    
11. Repeat these layers until the dish is nearly full. Finish with a generous layer of cheese on top.
    
12. Bake the lasagna in the preheated oven for the time specified on the lasagna package. Let it rest for a few minutes before serving.