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January 26

Saint of the day:
St. Paula of Rome

Patron Saint of Widows, Order of Saint Jerome monks and nuns

The Story of St. Paula of Rome

Born in Rome of a noble family on May 5, 347. Paula married Toxotius, and the couple had five children - Toxotius, Blesilla, Paulina, Eustochium, and Rufina. They were regarded as an ideal married couple, and on his deathin 379, she renounced the world, lived in the greatest austerity, and devoted herself to helping the poor. She met St. Jerome in 382 through St. Epiphanius and Paulinus of Antioch and was closely associated with Jerome in his work while he was in Rome. The death of her daughter Blesilla in 384 left her heartbroken, and in 385 she left Rome with Eustochium, traveled to the Holy Land with Jerome, and a year later settled in Bethlehem under his spiritual direction. She and Eustochium built a hospice, a monastery, and a convent, which Paula governed. She became Jerome's closest confidante and assistant, taking care of him and helping him in his biblical work, build numerous churches, which were to cause her financial difficulties in her old age, and died at Bethlehem on January 26. She is the patroness of widows. Her feast day is January 26.

Continue reading about St. Paula








The Church of the Nativity, or Basilica of the Nativity, is a basilica

located in Bethlehem in the West Bank, Palestine. 

P635+P2C, Bethlehem

*It is stated that Saints Paula and Jerome were buried beneath the Church of the Nativity in Bethlehem.




Butternut Squash Lasagna | Italian White Lasagna

This is a white (tomato-free) lasagna variation with squash! We used lamb, but feel free to use any combination of ground beef, pork, chicken, turkey or veal you prefer.


  • 2 servings of egg fresh pasta dough

  • 4 tbsp extra virgin olive oil

  • 1/2 large carrot, peeled and diced

  • 1/2 stalk celery, diced

  • 1/4 white onion, diced

  • 1 lb. (450g) ground meat

  • Salt

  • Fresh black pepper

  • 1/2 cup (120ml) dry white wine

  • 1/2 large butternut squash, peeled and chopped

  • 1 clove garlic, peeled

  • 1/2 tsp cinnamon

  • Fresh rosemary to taste

  • 3 1/2 tbsp (50g) unsalted butter, plus a little extra for topping

  • 6 1/2 tbsp (50g) all-purpose flour4 1/4 cups (1 liter) whole milk

  • Ground nutmeg

  • Grated Parmigiano-Reggiano cheese to taste



  1. Follow our fresh egg pasta recipe to make 2 servings (2 eggs) of pasta dough. Wrap the finished dough in plastic wrap and let it rest while you work on the rest.

  2. Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the carrot, celery and onion. Sauté for 2-3 minutes, or until the onion is tender and slightly transparent. Add the ground meat and brown it, breaking it up into a crumble as it cooks.

  3. When the meat is browned, season it with salt and pepper to taste. Add the white wine, bring to a gentle simmer, and partially cover the pan. Let the ragù cook for about 20-30 minutes, or until the excess moisture thickens. Turn off the heat.

  4. Meanwhile, heat 2 tbsp of olive oil and a whole peeled garlic clove in a new skillet over medium heat. When the garlic begins to sizzle, add the cubed squash. Season with salt, pepper, cinnamon and some fresh rosemary. Sauté until tender.

  5. When the squash has softened, add the meat ragù and stir all together. Set aside for later.

  6. Now it's time to make the last component: besciamella! In a small saucepan, melt the butter over medium/low heat. When it has melted completely, add the flour and whisk. It will form into a thick pasta quite quickly. Gradually add the milk while continuing to whisk. Keep cooking and stirring until the milk thickens into a gravy-like substance. Cover and set aside for later.

  7. Working in batches, if necessary, roll the pasta dough out with a rolling pin on a well-floured surface until it is quite thin. Add more flour as necessary while working to prevent sticking. You should be able to see through the dough slightly when it is held up to a light. Use a knife to cut the sheets into convenient pieces for an 8x4-inch loaf pan. No need to be super precise, you can always trim and patch later. Set the sheets aside on a clean towel.

  8. Bring a large pot of water to a boil and salt it generously. Working in batches of 1-2 sheets at a time, drop the pasta pieces into the water and boil for about 30 seconds. Stir them gently to prevent sticking. Remove them with tongs and lay flat on a new, clean towel. Take care not to let the sheets touch each other as they will stick!

  9. Preheat an oven to 395 degrees F (200 C).

  10. Now it's time to assemble! Begin by spreading a thin layer of besciamella sauce in the bottom of the loaf dish. Cover this with a single layer of pasta. Trim the edges and add smaller pieces to patch up any holes as necessary.

  11. Spread some ragù over the pasta, followed by a drizzle of besciamella and a grating of Parmigiano cheese. Top this with another layer of pasta and repeat. When you reach the top of the pan or dish, finish with a final layer of pasta covered with an even spread of besciamella sauce.

  12. Top the lasagna with a few small morsels of butter and plenty of grated cheese. Loosely tent with aluminum foil and bake for 25 minutes. Remove the foil and bake a further 10 minutes, or until the cheese on top becomes slightly crispy.

  13. Cool for 10-15 minutes before serving. Buon Appetito!

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