Noodle-less Loaf Pan Butternut Squash Lasagna
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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!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2017/10/noodle-less-loaf-pan-butternut-squash-lasagna.html