Butternut squash lasagna

Begin by preparing all the components of the lasagna. Make a hearty pasta dough with semolina flour, egg, and a little salt and water, and roll it pretty thin and hang to dry. Meanwhile, halve and deseed a butternut squash, and set it baking face-down in a little olive oil in the oven. In the food processor, first make a "pesto" of hazelnuts and fresh sage (and maybe some garlic). Then combine the cheeses: shredded mozzarella, grated asiago, and ricotta. Bring a large pot of salt water to a boil, and cook the lasagna noodles one at a time, as needed, for just one minute each.

Assemble the lasagna in layers as you always would, letting the noodles hang over the sides of the pan. When you are done, trim away the excess noodles. If you like, you should also make a quick bechamel sauce — heat butter and whisk in some flour to cook, then whisk in milk, salt, and nutmeg to the desired consistency — and pour over the lasagna. Bake about an hour.