Cook the cotechino sausage in boiling water according to the package instructions.

Meanwhile, make the béchamel sauce. In a small saucepan, melt the butter over low heat. Remove from heat and add all the flour, whisking vigorously. In a separate pan, heat the milk, then slowly pour it into the flour and butter mixture, whisking constantly. Cook until the sauce thickens. Add a pinch of salt and nutmeg, then set aside.

In a skillet, heat a little olive oil and crushed red pepper. Sauté the Savoy cabbage, cut into thin strips. Season with salt, but keep in mind that the cotechino is already very flavorful, so you may want to skip the salt.

Crumble the cooked cotechino sausage and assemble the lasagna.

In a baking dish, spread a layer of béchamel sauce, then add a layer of lasagna noodles (blanch them for 1 minute if needed), another layer of béchamel, crumbled cotechino, sautéed cabbage, some slices of smoked scamorza, chopped mozzarella, and grated Parmesan. Repeat the layers until all ingredients are used.

Bake at 400°F (200°C) for 30 minutes. Remove from the oven and serve!