Heat your oven to 200°C/400°F.

Peel and chop your butternut squash into large chunks. Whack it onto a large baking tray and drizzle with ½ tsp of your chilli flakes, a drizzle of olive oil and a sprinkle of salt and pepper. Roast for 40 mins.

Meanwhile, dice your onion and finely chop your garlic.

Heat a sauté pan over a medium heat. Add a glug of olive oil and tip in your onion. Fry for 5 mins until starting to soften.

Squeeze your sausages out of their skins into the pan and fry for 5 mins until crisp. Tip in your garlic, remaining chilli flakes and fennel seeds and cook for a minute longer. Tear in your basil, then set aside.

Place half your roasted squash in a food processor and blitz until you have a chunky purée.

Roughly chop your taleggio.

Heat your butter in a saucepan on a medium-low heat. Once the butter is melted, tip in your flour and cook out for 2 mins. Gradually pour in the milk, beating all the while until you have a smooth sauce. Add your butternut purée, taleggio and a grating of fresh nutmeg. Season to taste with salt and pepper.

Assembly time. In a rectangular baking dish, add a spoonful of sausage meat and a drizzle of your sauce. Add your lasagne sheets on top of that mixture, then another layer of sausage meat, some butternut chunks, and sauce. Continue doing this in subsequent layers until you've used up all your ingredients.

Sprinkle the top with some mozzarella, then cover with foil and bake for 25 mins.

Remove the foil and bake for 20 mins more.

Leave to stand for 5 mins, then serve and enjoy!