Ingredients for 6 portions:
- 150 g Ginos honey flavored chestnuts (COD. 09004),

- 100 g Ginos pumpkin cream (COD. 03226),

- 120 g sausage,
- 100 g Gorgonzola cheese,
- 250 g egg pasta sheets for lasagna,
- 1 l béchamel,
- 50 g Parmesan cheese,
- Parsley.

Béchamel:
- 1 l milk,
- 70/80 g white roux (COD. 02005),
- Salt,
- Nutmeg.                                                                                                                                        

Bring the milk to a boil, add the roux, the salt and the nutmeg and blend it.

1. Open and drain a tin of honey flavored chestnuts.
2. Cook the sausage in a pan over a medium flame, paying attention not to make it too crunchy.
3. Prepare the béchamel and pour a thin layer of it in a tin-foil bowl. Blend the remaining béchamel with the pumpkin cream until you obtain a homogeneous texture.
4. Arrange the first egg-pasta sheet in the tin-foil bowl and cover it with a second layer of pumpkin béchamel and lay some pieces of sausage, chestnuts and Gorgonzola cheese on it.
5. Sprinkle the whole layer with Parmesan cheese and follow the same procedure for all the egg-pasta sheets.
6. Decorate the last layer with some whole chestnuts and abound with the Parmesan cheese.
7. Bake it at 180°C for 20 minutes.
8. Let it cool for 5 minutes and serve it, garnishing with some parsley leaves.