1-Getting started: with this meatball sage and squash lasagne is easier than you might think, and the results are worth every minute. Begin by preheating your oven to 180°C (fan 160°C, gas mark 4) to ensure even baking. This recipe combines simple steps to build layers of flavor that will impress your family.

2-First, gently heat the sliced onion, 10 whole sage leaves, a pinch of ground mace, and 1 liter of whole milk until just below simmering. Turn off the heat, cover, cool, and then strain the milk to create an infused base. While that’s cooling, cook the finely chopped onions with 75g salted butter until soft but not colored, then remove them and retain the butter for the next step.

3-Next, stir in 75g plain flour to the retained butter and cook for two minutes before gradually whisking in the infused milk until smooth. Simmer the mixture until it thickens, then remove from heat and stir in two-thirds of the 125g finely grated parmesan, 150ml whipping cream, salt, pepper, a good grating of nutmeg, the remaining chopped sage leaves, and the softened onions. In a separate pan, fry the 600g veal meatballs in batches with 1-2 tablespoons olive oil over high heat until golden and crispy.

4-Assembling and Baking: Now it’s time to layer everything in a baking dish. Start by adding half the béchamel sauce, then the meatballs, 200g dried pasta sheets, and 400g butternut squash sheets. Mix the remaining milk with the rest of the béchamel and pour it over the layers, then cover with foil and bake for 45 minutes.

5-After that, remove the foil, sprinkle the remaining parmesan, and bake for an additional 30-40 minutes until the dish is bubbling and golden. Let it rest before serving to allow the flavors to settle.