Noodle-less Loaf Pan Butternut Squash Lasagna

noodle-less butternut squash lasagna

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. 
butternut squash

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.loaf pan lasagna

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.

noodle-less butternut squash lasagna

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.noodle-less butternut squash lasagna

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.noodle-less butternut squash lasagna

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
 
Author:
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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Eggplant and Burrata Lasagna

eggplant burrata lasagna Lets just start out by talking about burrata cheese because it’s the key ingredient in this lasagna, no ricotta is required. Burrata is quite popular now but if you’re unfamiliar with it burrata is a basically a fresh cheese made from mozzarella and cream. The outer shell consists of fresh mozzarella but when you gently tear into the middle it’s filled with soft cream filled curds, it’s heavenly!

If you can get a hold of the imported burrata straight from Italy, please do so it’s such a treat, smear it on some crusty bread and you’ll be speechless! The good news is it’s also produced here in the U.S. and it’s pretty easy to find and that type is perfect for this recipe.

eggplant burrata lasagna You’ll also need some roasted tomatoes and roasted eggplant slices, marinara and lasagna sheets, the kind you have to boil. I never got on that no-boil band wagon, I’ve tried them a few times and didn’t like the taste or texture it’s just not the same in my opinion, so for this recipe boil your pasta please!

eggplant burrata lasagna Serving the lasagna in individual gratin dishes makes for a nice presentation and it’s so much more special that way, don’t you think? Prepped and ready to go into the oven, which by the way you can prepare ahead of time.

eggplant burrata lasagna

If you have a smaller size dish you can always cut your lasagna sheets to fit it, after it’s boiled it’s easy to cut. I used three sheets per serving.

eggplant burrata lasagna

This is so light and luxurious, the creamy burrata is the shining star that takes this over the top and the eggplant and roasted tomatoes add so much depth of flavor.

It’s a winner, make it for someone special.

(Follow Proud Italian Cook on Instagram to see what else I’m cooking up during the week.)

4.0 from 1 reviews
Eggplant and Burrata Lasagna
 
Author:
Ingredients
  • Ingredients are for two servings, feel free to double or triple.
  • 3 balls of burrata
  • 1 medium eggplant cut into circles, roasted or pan sauteed in olive oil until golden crisp
  • 1 pint of colored cherry tomatoes, left whole, roasted in olive oil with fresh basil
  • 1 quart of marinara sauce, preferably homemade, (you'll have leftover)
  • 6 pasta sheets, three per serving, the kind you have to boil, cooked al'dente
  • fresh basil for garnish
Instructions
  1. Heat oven to 375 degrees. Brush 2 individual gratin dishes with olive oil.
  2. Spoon marinara on the bottom of each.
  3. Place one sheet of lasagna down and spoon marinara on top then add three slices of cooked eggplant.
  4. Gently tear into the burrata and place pieces on top of eggplant.
  5. Scatter the roasted tomatoes on top with some shredded basil.
  6. Then repeat two more times. pasta sheet, marinara, eggplant, burrata, tomatoes and basil.
  7. Place gratin dishes on a rimmed baking sheet for easy in and out of oven.
  8. Bake for about 15 minutes just until warmed and burrata has gently melted.
  9. Let it rest a few minutes before serving when sauce has stopped bubbling.
  10. Garnish with more shredded basil.

 

 

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