My 1-Ingredient Upgrade for the Most Legendary Lasagna of Your Life (No, It’s Not Traditional)

I love lasagna as much as the next gal — it’s so gooey and comforting! I’d happily tuck into any variety, but my personal favorite is a classic lasagna Bolognese. And while I don’t personally have the stamina to make my own pasta sheets, it’s still a labor of love to get that thing on the table.

Part of what makes the classic so magical is the béchamel sauce. Bechamel is one of the French “mother sauces,” a creamy white sauce made from milk, butter, and flour that can be used to make anything from creamy mac and cheese to sausage gravy. You can even use non-dairy milk (I prefer soy or almond milk for this sauce).

But don’t think for one second I’m telling you that my little lasagna secret is a classic béchamel sauce! It’s what I add to it: puréed butternut squash.

I add puréed butternut squash to my béchamel at a 1:1 ratio. This means I only have to make about half the béchamel I need for the lasagna and then I just stir in the squash. I’ve used both homemade and canned butternut squash with great success! It adds the most delicious balanced sweet, nutty flavor that pairs so well with a hearty meat sauce.

That said, you don’t have to stop at just béchamel. Many lasagna recipes substitute ricotta or cottage cheese for the traditional white sauce. You can stir butternut squash into the cheese, or even stir a cup or so into the sauce if you want to keep that ricotta layer more pristinely white. Trust me — it will be a welcome addition to any lasagna recipe.

I love it because it adds so much flavor, but it’s not screaming squash! in every bite. People won’t say, “Wow, this is a delicious butternut squash lasagna!” Instead they’ll say, “This lasagna is incredible — what’s your secret?”

• Lasagne alla Bolognese
• The Best Turkey Lasagna
• Meaty Mushroom Lasagna
• 5-Ingredient Lazy Lasagna
• Instant Pot Lasagna