1. Preheat oven to 375°F (190°C).

2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook 1 minute more.

3. Add ground beef, breaking it into small meatball-like pieces with a spoon. Cook until fully browned, about 8 minutes. Drain excess fat.

4. Stir in tomato paste, dried oregano, Italian seasoning, salt, and black pepper. Pour in crushed tomatoes and chili sauce. Simmer uncovered for 15 minutes, stirring occasionally, until thickened. Remove from heat.

5. On a large baking sheet, toss cubed squash with 2 tbsp olive oil. Roast in preheated oven for 35–40 minutes, until tender and lightly caramelized. Reduce heat to 350°F (175°C) after removing squash.

6. In a bowl, combine roasted squash and half of the meat sauce. Mix gently.

7. Spread a thin layer of remaining meat sauce in the bottom of a greased 9x13-inch (23x33 cm) baking dish.

8. Place 4 lasagna noodles over the sauce.

9. Spread half of the squash-meat mixture over noodles. Dollop 100 ml (3.5 fl oz) crème fraîche over the top and sprinkle with 50 g (1.75 oz) grated Parmesan.

10. Repeat the layers: sauce, noodles, squash-meat mix, crème fraîche, Parmesan.

11. Top with final 4 noodles, remaining meat sauce, and remaining Parmesan.

12. Bake at 350°F (175°C) for 30–35 minutes, until bubbling and golden on top.

13. Let rest 10–15 minutes before cutting. This helps the layers set and prevents spillage.

14. Serve warm, optionally garnished with fresh basil or a drizzle of olive oil.