Jazz up your dinner routine with this unconventional twist on Italian lasagna

We're going on a short culinary escapade this time to Italy, home to the delightful dish commonly known as lasagna. Our approach, however, won't be the traditional route. Instead, while we'll maintain the dish's shape, our focus will be on an entirely different set of ingredients. 

So, what does our unconventional lasagna contain? Alongside the usual pasta, we have fresh spinach, pumpkin, feta cheese, and a creamy béchamel sauce. An explosion of flavors that's too delectable to resist!

Ingredients:

For the lasagna:

• 7 oz feta cheese,
• 1 butternut squash,
• 3.5 oz fresh baby spinach,
• 3.5 oz lasagna pasta sheets.

For the béchamel sauce: 

• 4 tablespoons of butter,
• 3 tablespoons of wheat flour,
• 22 fl oz of milk,
• A pinch of nutmeg.

Extras:

• 1.8 oz mozzarella cheese.

Instructions:

Step 1. The recipe initiates with the preparation of butternut squash, the cornerstone of our dish. First, peel the squash and then precisely chop it into thin slices. Meanwhile, get started on your homemade béchamel sauce. Melt the butter, combine it with wheat flour, milk, and nutmeg over the stove, and whisk until a smooth and thick mixture forms.

Step 2. After that, lay a baking dish on your kitchen countertop and pour a portion of the freshly made sauce at the bottom of it.

Step 3. The next step is to layer the thinly-cut pumpkin, fresh spinach leaves, and raw lasagna pasta sheets over the sauce.

Step 4. Continue by repeating the layers using the béchamel sauce, pumpkin slices, and spinach. Also, don't forget to scatter the feta cheese, broken into small pieces.

Step 5. Repeat the layering process once again. The final layer should consist of raw pasta, another portion of the sauce, and grated mozzarella cheese. Now the dish is ready for the oven preheated at 392 degrees Fahrenheit, where it should rest for about 35 minutes.

Step 6. Lastly, once baked, cut the lasagna into smaller servings and serve it warm. Bon appètit!