1- Start by preparing the infused milk, which adds depth to the sauce and highlights the sage flavor. Heat 1 liter of milk gently with the sliced onion, 10 whole sage leaves, and a pinch of ground mace, then cool and strain it for a smooth base. This step, taking about 10-15 minutes, ensures your béchamel sauce will have that distinctive, aromatic touch.

2- Next, cook the 2 finely chopped onions in 75g salted butter until very soft, which usually takes around 10 minutes. Remove the onions, stir in 75g plain flour, and gradually whisk in the infused milk to form a smooth sauce. Simmer this mixture until it thickens, about 5-10 minutes, then mix in two-thirds of the 125g finely grated Parmesan, 150ml whipping cream, salt, pepper, grated nutmeg, finely chopped sage, and the softened onions for a creamy finish.

3- While the sauce simmers, fry the 600g veal meatballs in 1-2 tbsp olive oil in batches until golden and crispy, roughly 5-7 minutes per batch. Now layer half the béchamel sauce in a baking dish, followed by the meatballs, 200g dried pasta sheets, and 400g butternut squash sheets. Combine the remaining 200ml milk with the rest of the béchamel and pour it over the layers.

4- Cover with foil and bake at 180°C (fan 160°C/gas mark 4) for 45 minutes. Remove the foil and sprinkle the remaining Parmesan on top, then bake for another 30 to 40 minutes until golden and bubbling. Let it rest for a few minutes before serving to allow flavors to settle. Each serving provides 621 kcal, with 35g fat, 19.9g saturates, 41.9g carbohydrates, 14.1g sugars, 3.2g fiber, 33.1g protein, and 1.3g salt, making it a nutritious choice.