There’s something comforting about a hot, cheesy lasagna that is like a warm hug all over. It’s not food it’s a memory, a party, an excuse to hang around the table with loved ones. For me, and most likely for anyone who loves cooking at home, lasagna is comfort food. As the cheese puffs, the sauce simmers down to rich, meaty aromas, and the pasta layers soak in all the goodness it’s plate magic. I’m a complete fool when it comes to any lasagna, but my heart belongs to a traditional lasagna Bolognese. Even when I’m cheating with store-bought pasta sheets to save time, preparing this dish is almost like a love letter to everyone who will be enjoying it. It’s a chore, I guess, but every second spent layering and sampling is worth it when you get to witness those happy faces chowing down.
1. The Allure of Béchamel Sauce
Why is a Bolognese lasagna so memorable? To me, it’s béchamel sauce. This thick, velvety coating is the glue that holds the dish together, mellowing out the heavy flavors of meat sauce and strong cheeses. Béchamel’s a pretentious-sounding French “mother sauce,” but don’t be afraid because it’s only flour, butter, and milk, whirred into a thick, velvety paste. I’ve applied it to mac and cheese, decadent sausage gravy, and it always draws oohs and ahhs. If you don’t enjoy dairy, you can use soy or almond milk and still end up with the rich, creamy texture. I’ve made it both ways, and let me tell you, it’s just as decadent. Béchamel gives lasagna a richness that makes each bite feel indulgent but not unbalanced, like snuggling up in a blanket.
2. My Butternut Squash Trick
Butternut Squash Lasagna
Equipment
- 1 Heavy large skillet
- 1 Food Processor
- 1 Heavy Medium Saucepan
- 1 Whisk
- 1 13x9x2 inch glass baking dish
Ingredients
Main
- 1 tablespoon olive oil
- 1 1 1/2 to 2-pound butternut squash, peeled, seeded, and cut into 1-inch cubes
- Salt and freshly ground black pepper
- 1/2 cup water
- 3 amaretti cookies crumbled
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 1/2 cups whole milk
- Pinch nutmeg
- 3/4 cup lightly packed fresh basil leaves
- 12 no-boil lasagna noodles
- 2 1/2 cups shredded whole-milk mozzarella cheese
- 1/3 cup grated Parmesan
Instructions
- Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
- Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
- Position the rack in the center of the oven and preheat to 375 degrees F.
- Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
- Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Notes
And now, I’m going to let you in on my little trick: puréeed butternut squash. I know, it’s out of left field, but I add this to my lasagna and it goes from good to legendary. I blend it into my béchamel 1:1 half squash, half sauce. Not only is this a flavor bomb, but it’s a time-buster too. With the use of squash, I don’t have to make as much béchamel from scratch, and the consistency remains just as creamy. I’ve roasted my own squash for that deep, caramelized sweetness, but canned works just as well when I’m short on time. Either way, it’s a game changer that makes the dish feel special without much extra effort. It’s like finding a shortcut that doesn’t skimp on love or flavor.
3. A Boost of Flavor and Balance
So, why butternut squash? It’s not about the flavor it adds, subtle, sweet, and nutty, but always restrained. It’s not like consuming a casserole of squash; it’s a warm, earthy background note that sings in concert with the rich Bolognese. The sweetness is understated, rounding out the sour tomatoes and rich meat, and the nuttiness adds a depth that makes the whole dish taste more sophisticated. I remember the last time I’d made this dish for my friends their mouths were agape with discussion of how “rich” it was, but none of them had any idea about the secret. And that is where its beauty lies: the squash connects all the other ingredients, making the lasagna rich without being heavy. It’s refinement melded with comfort food.
4. Easy Adaptability for Any Lasagna
One thing I like about this trick is that it’s so versatile. Not every lasagna uses béchamel some use ricotta or cottage cheese instead to give it that creamy texture. If that’s your style, you can add the pureed squash to the cheese. It gives a hint of sweetness and is gorgeous golden color that is as good to look at as it is delicious to eat. I’ve done it with a vegetarian lasagna, and it was an absolute hit with my family. If you want to keep the layer of cheese purely white, just mix a cup of the squash into the meat sauce itself. It does wonderfully in there, adding depth without changing the mood. Whatever way you build your lasagna, this ingredient adapts, spreading its magic through each layer.
5. Understated Magic That Amazes
The greatest thing about this hack for butternut squash is that it’s so understated. It doesn’t scream “I’m different!” it just makes your lasagna all the better. You’re not eating a “butternut squash lasagna”; you’re eating the classic, only with a little bit of soul added in. I love watching people take a bite for the first time, their eyes opening in an attempt to figure out why it is so good. “What’s in this? ” they may wonder, and I just grin. It’s not about boasting it’s about creating something that tastes recognizable but sublime.”
That moment when everyone’s raving and guessing what your secret is. It’s using something you love and incorporating a slight alteration that makes everybody crave more.
Aunt Angie’s Lasagna Recipe
Equipment
- 1 Large Mixing Bowl For preparing the meatball mix.
- 1 Sheet Pan For baking the meatball mix.
- 1 Large Stock Pot For simmering the meat sauce.
- 1 Food Processor For chopping vegetables efficiently.
- 1 Large Baking Dish A 1/2 hotel pan or equivalent for lasagna assembly.
Ingredients
Main
- 5 pounds ground beef
- 5 eggs beaten
- 4 cups bread crumbs
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 tablespoon garlic
- 1/4 cup chopped parsley leaves
- 1/2 pound grated Romano cheese
- 1 1/2 pounds ground beef
- 1 cup each carrots celery and onion, roughly chopped in food processor
- 1 gallon ground pear tomatoes
- 1/2 tablespoon salt
- 1/2 tablespoon ground black pepper
- 1/2 tablespoon chopped garlic
- 1/2 tablespoon fennel seed
- 2 bay leaves
- 1/2 tablespoon chopped basil leaves
- 1 pound cooked lasagna pasta about 10 pieces
- 4 pounds meatball mix
- 2 pounds ricotta cheese
- 2 pounds mozzarella cheese
- 1/2 cup Romano cheese
- 32 ounces meat sauce
Instructions
- For the Meatball Mix: Preheat oven to 375 degrees F.
- In a mixing bowl, combine all ingredients. Roll meatballs into desired size and bake in preheated oven for about 15 minutes or until golden brown. For the lasagna, instead of rolling into desired size, spread mix out evenly on a sheet pan and bake. Break up the meat for lasagna.
- For the Meat Sauce: In a stock pot (or large cooking vessel) brown the ground beef. Add the celery/carrot/onion mix and cook for about 2 minutes. Add the tomatoes and the seasonings. Let simmer for 2 hours.
- For Aunt Angie’s Lasagna: Using a 1/2 hotel pan or medium to large baking dish, coat the bottom with a thin layer of meat sauce. Lay out 4 pieces of lasagna so they go up the side of the pan with an additional 3 to 4 inches hanging over the edge. Do the same in the other direction of the pan using pieces of pasta. Add another layer of meat sauce, followed by 1/2 of the meatball mix. Then top the meat with 1 pound of the ricotta cheese, 1 pound of mozzarella, and 1/4 cup of Romano. Add a layer of pasta and repeat to have 2 layers. Fold over the remaining pasta to cover the top. Top with meat sauce and place in preheated oven and bake until proper serving temperature is reached or top is golden brown.
Notes
A Philosophy of Small Tweaks This butternut squash inspiration resonates with something greater: the power of small additions. You don’t need to revolutionize lasagna in order to make it your own. If you have a recipe that you hold dearest, don’t touch it! Just find ways to bring a little flash. Maybe it’s a sprinkle of chopped herbs, a splash of red wine in the sauce, or, for example, a spoonful of puréed squash. These subtle additions let you play around without sacrificing what makes lasagna so comforting
I picked this up from years of recipe testing in my kitchen, burning a few dishes or two but learning something new every time.
It’s sort of like being a kitchen sorcerer introducing magic that makes the familiar unforgettable.
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I Thought I Knew Chili, But This Homemade Recipe Changed Everything: My $102 Meal Revelation Making Your Lasagna Yours What do you want your lasagna to be? A dinner party showstopper? A weeknight comfort food? Perhaps just something that puts smiles on your family’s faces. Whatever, the path to your perfect lasagna is all about experimenting with flavors and texture. My butternut squash trick is one way to add depth, warmth, and a little sweetness that makes the whole thing sing. It’s not that you’re altering what you love it’s that you’re causing it to sing. Try it out, play around with it, and maybe find your own secret ingredient that makes your lasagna yours. undefined That’s the magic of cooking: finding those little things that make a meal a memory.
