1- Getting started with Meatball Sage And Squash Lasagne begins with simple prep work that anyone can follow. First, place the sliced onion, 10 whole sage leaves, mace, and 1 liter of milk into a pan; heat gently until just below simmering. Turn off the heat, cover, and let it cool, then strain and reserve the milk for a flavorful base.

2- Next, cook the chopped onions and butter gently until very soft without coloring, then remove them while leaving the butter in the pan. Stir in the flour and cook for 2 minutes before gradually whisking in the infused milk until smooth. Simmer until thickened, remove from heat, and stir in two-thirds of the parmesan, whipping cream, salt, pepper, nutmeg, finely chopped sage, and the softened onions to create a rich béchamel sauce.

3- Now, fry the meatballs in olive oil over high heat until golden and crispy in batches for that perfect bite. In a large baking dish, layer half the béchamel sauce, meatballs, pasta sheets, and butternut squash sheets, then mix the remaining 200ml milk into the rest of the béchamel and pour it over. For more tips on making sauces, check our guide to béchamel sauce if you’re new to it.

4- Cover the dish with foil and bake in a preheated oven at 180°C (fan 160°C, gas mark 4) for 45 minutes. Remove the foil, sprinkle with the remaining parmesan, and bake uncovered for 30-40 minutes until golden and bubbling. The total preparation time is about 2 hours and 30 minutes, serving 6 to 8 people with an easy difficulty level, so it’s perfect for weeknights.