Directions

1. Cut the rapini into 5 cm pieces and blanch them in boiling salted water for 60 seconds, then drain immediately.
2. In a large skillet, cook the sausage in 25 ml of olive oil over medium-high heat, stirring often for about 5 minutes until the meat crumbles and is no longer pink. Remove the sausage from the pan, keeping the drippings.
3. To the hot pan, add garlic, a pinch of salt, and the blanched rapini. Cook for 1 minute, stirring and scraping the bottom of the skillet to release any browned bits. Reduce the heat to medium-low and cook for an additional 3 minutes until the greens are tender. Remove from heat.
4. Heat the bechamel sauce in a saucepan over low heat until steaming. Stir in Swiss Cheese until fully melted into the sauce.
5. Combine the pumpkin with 100 g of Parmesan Cheese and a pinch of salt.
6. In a greased baking dish, create layers starting with lasagna noodles covering the bottom completely. Spread 250 ml of Mornay sauce over the noodles, then add the cooked sausage. Continue layering with noodles, sauce, pumpkin mixture, noodles, sauce, rapini, noodles, sauce, pumpkin mixture, noodles, sauce, Pizza Mozzarella Cheese, and the remaining Parmesan Cheese.
7. Bake at 200°C for 40 minutes or until the top is golden brown. Allow it to stand for 15 minutes before serving. Sprinkle with Grated Parmesan Cheese and top with a slice of Bocconcini Cheese or Fior di Latte Cheese. Serve with the remaining Mornay sauce.