Pumpkin Lasagne

For the filling
1 kg pumpkin shredded (Hokkaido)
3 onions (in small cubes)
6 sauges (italian Salsiccia with fennel)
salt, pepper
1/2 tsp of cinnamon
200g arugula (washed and dried)
500g heavy sour cream
200 ml milk
juice of 1 lemon
100g shredded cheese (a stronger kind, such as Gruyere)
lasagna noodles
butter for the form 
olive oil for the pan

Cut the sausage in small slices and pan fry in olive oil, add the  onion cubes and fry a little longer before adding the shredded pumpkin. Season with salt, pepper and the cinnamon. set aside.
chop the arugula very finely. Mix the sour cream, milk, arugula and season with salt, pepper, and lemon juice.
Preheat the oven to 180°C.
In a buttered form put 3-4 lasagna noodles, cover with 1/4 arugula cream and top it with 1/4 of the pumpkin mixture, repeat the layering three more times, finish with noodles. top the noodles with one recipe of bechamel sauce and sprinkle with the cheese. Bake in the oven for about40-50 minutes.



For the bechamel sauce:
25g butter (room temperature)
25g flour
500ml milk
salt, pepper, nutmeg

Melt the butter in a medium size saucepan. Add the flour and whisk for one minute. Gradually whisk in the milk and bring to a boil. Reduce heat and simmer for 8-10 minutes until sauce thickens. Stir occasionally. Season with salt, pepper and a pinch nutmeg.