Butternut Squash is hands down my favorite winter squash, come fall I can’t get enough of it and you’ll always see one or two sitting on my kitchen counter. Butternut squash is so versatile, you can put it in just about everything and believe me I have!

If you look through my blog you’ll see different ways that I’ve used it over the years, and one of the ways is in a lasagna. Butternut squash has a slightly sweet, buttery nutty flavor and it goes wonderful with creamy ricotta and a béchamel sauce, it’s so decadent and delicious. 

This is the time of year when my garden is full of sage and butternut squash and sage make a perfect pairing together, I especially love to infuse my béchamel sauce with garlic and sage, it’s dreamy.

If you search my archives you’ll see that I once made individual butternut squash lasagna’s minus the noodles in a free form manner.  For this time I wanted to try making it in a loaf pan which allowed me to get many layers and some nice height, and this version is minus the noodles as well. The loaf pan holds everything nicely together and gives the lasagna a little more structure since the pasta is not there to give it more body.

I lined my loaf pan with parchment, (which is optional) because honestly I wanted to un-mold it and take a nice photo to show you, but you have to really cool it down to be able to remove the parchment without destroying your lasagna, so I would suggest make it the day before or early in the morning if you want to do the same, chilling it for an easy removal, then just warm it and serve it with warm béchamel, otherwise make it without the parchment.

Either way it’s magical and tastes like a dream and trust me you won’t miss the pasta at all, in fact I prefer it without because all the flavors are true and not soaked up by the pasta.

The loaf pan makes you able to create multiple layers of goodness,  just remember to let it set before cutting into it so all the creaminess can tighten up a bit, just like a traditional lasagna it’s a mess if you cut into it hot, the layers get lost.

I hope you try my noodle-less, loaf pan butternut squash lasagna, I promise you won’t miss the pasta one bit!

Follow along with me on Instagram to see what else I’m making during the week.

5.0 from 1 reviews

Noodle-less Loaf Pan Butternut Squash Lasagna

 

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Author: Marie

Ingredients

• 1 loaf pan, buttered, lined with parchment which is an optional step for removal of whole loaf
• NOTE; If you don't want to remove whole lasagna out of the pan, omit parchment.
• 2 butternut squash, peeled and sliced lengthwise (as much as possible, then into lengthwise pieces) roasted at 375 on a rimmed baking sheet at 375 until softened up a bit but still al'dente
• 3 cups, ricotta cheese
• ½ cup grated pecorino cheese, plus extra for garnish
• 1½ cups fresh baby spinach, chopped
• 1 cup shredded mozzarella
• 1 egg
• salt and pepper to taste
• BECHAMEL SAUCE
• 2 cups, whole milk
• 4 tablespoons, flour
• 4 tablespoons, butter
• sprig of sage, plus extra for garnish
• 1 garlic clove, smashed
• salt and pepper to taste

Instructions

1. Roast sliced squash a head of time so it can cool down. Set aside.
2. Mix up the ricotta mixture with the chopped spinach, egg, grated cheese's, both pecorino and mozzarella, salt and pepper. Set aside.
3. TO MAKE THE BECHAMEL SAUCE;
4. In a saucepan, melt butter, add garlic then whisk in flour until it incorporates and turns golden, not dark brown.
5. Pour in a few tablespoons of the milk, whisking until moistened.
6. Add the remaining milk whisking vigorously until it starts to thicken and right before it starts to bubble on the sides, take it off the heat.
7. Now the layering process begins, add a couple of tablespoons of bechamel to the bottom of pan, then a layer of squash, enough to fit all the edges and middle of the pan. Spread ricotta layer on top, smooth with the back of a spoon or an off set spatula, add two more tablespoons of sauce and repeat layers until you reach the top of the loaf pan, reserving the prettiest looking pieces of squash for the very top.
8. Spread the top with bechamel and sprinkle with pecorino and top with some sage leaves before baking.
9. Bake 350- 375 uncovered until cheese is melted and heated through, and golden on top, ovens vary with time, check after 30 minutes.
10. Let it set up before cutting, mine set for 2 hours.
11. You should have extra sauce to serve with it, if you want more bechamel just double the recipe.
12. Enjoy!

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