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.

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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!

 

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Individual Butternut Squash Lasagna with Infused Bechamel

Here is yet another version of a butternut squash lasagna in mini form, individually portioned. Round slices of butternut squash are layered in with a creamy ricotta mixture and topped off with a sage, garlic and parmesan infused bechamel.
 You can serve this as a main course along with a pretty fall salad, or as a side, with lets say, a pork roast, yum!  I’ve done it both ways. This recipe requires no pasta at all, you won’t even miss it, I promise!
I can’t explain how good this is, you’re going to have to try it for yourself!
To make this, look for a squash that is pretty much the same width from top to bottom as in my photo, my slices were about 4 inches round. If you can’t find one like that, get one with a long neck.
Then just peel, slice, and roast them on a baking sheet drizzled with olive oil, salt and pepper at 375 until fork tender.
Mix up a pound of ricotta with 1/3 cup of grated parmesan or romano cheese, a good handful of chopped fresh spinach or kale, 1 egg, salt and pepper. This will be spread in between your layers.
I like using 3 slices of squash per mini lasagna.
For the bechamel sauce, melt 5 tablespoons of butter, whisk in 5 tablespoons of flour, cook until it bubbles a little then add 4 cups of milk, 1 1/2 cloves of minced garlic, 4 sage leaves and a handful of grated parmesan, whisk until smooth and thickened.
Spoon a layer of the bechamel on the bottom of your casserole dish first, then place your mini lasagna right in there. Spoon bechamel over the top.
Bake until ricotta mixture is hot and cooked through. Garnish with a sage leaf.
Fall is in the air!

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Butternut Squash Lasagna, Revisited

I love this time of year it puts me in the mood for butternut squash lasagna. Have you tried it yet? If you haven’t, you must. I love serving this along side a roasted turkey on Thanksgiving, to me it’s the perfect complement and a great pasta side dish.

butternut squash lasagna

Over the years I’ve made it so many different ways with a little tweaking here and there. I updated some of the pictures in this post to reflect that. Time has sure past since I first posted this back in 2009, and now it’s almost 2020 and I’m still making butternut squash lasagna!

butternut squash loasagna

I love adding a bechamel sauce that’s infused with herbs and garlic. In the past I infused the sauce with roasted garlic and rosemary then moved on to roasted garlic and sage. When you infuse those flavors into warm bechamel sauce it takes the whole lasagna to another level of flavor and taste!

Sometimes I’ll add on the layers ricotta cheese mix and some shredded mozzarella, sometimes no ricotta just bechamel, parmesan, the squash and maybe even another cheese like shredded fontina which melts really nice, it’s all good!

I think an important thing to remember is to make enough sauce. When I first started making this four cups of sauce was not enough because the pasta seems to soak it up and also you want a nice layer ending on the top, as well as some for serving.

And if you’re going to use the no-boil pasta, well that tends to need a lot of sauce anyway. So you be the judge, but I would start out with six cups of sauce, it’s better to have more than not enough.

I used one large butternut squash which was perfectly enough for a 13×9 pan.
Peel the squash, slice it, scoop out the seeds and cut it into chunks. Place them onto a baking sheet seasoned with salt and pepper and an olive oil drizzle, roast in the oven at 400F until fork tender but not mushy. In the same oven I roasted 1 small head of garlic wrapped in tin foil.
In the meantime, make your basic bechamel sauce, when finished add in a few of the roasted and smashed garlic gloves, you be the judge on how much you want in there, toss in some fresh sage leaves and a good handful of grated parmesan, salt and pepper.
Let the magic happen and let it infuse for a good 20-30 minutes, give it a taste to see if it meets your flavor standards, if not add more of something.

If you’re going to add ricotta to your layers whisk an egg into it along with a generous helping of grated parmesan, salt and pepper. Start layering with the sauce, then pasta, more sauce, pasta, the squash, ricotta mixture, shredded cheese and more grated cheese.
Then repeat, ending with sauce on top of the last layer of pasta.
Bake covered with tin foil at 375F. for about 30 minutes, take the foil off and stick it under the broiler until golden brown for a few seconds.
Feel free to use any kind of lasagna noodles, boil, no boil, whole wheat or white lasagna noodles, again just make plenty of sauce (which I feel is key).
noodle-less lasagna
I’ve even made a noodle-less version of a butternut squash lasagna which is equally delicious and perfect for those who are gluten free.
Butternut Squash Lasagna, Revisited
 
Author:
Ingredients
  • FOR THE BECHAMEL
  • 6 cups whole milk
  • 12 TBL. butter
  • 12 TBL. flour
  • ¾ cup grated parmesan cheese
  • handful of rosemary or sage
  • roasted garlic cloves, smashed
  • Melt butter in a saucepan, whisk in flour. Cook and stir for around 1 minute to cook off the raw and starchy taste of the flour. Whisk in the milk stirring frequently until it starts to bubble ad thicken.
  • Toss in the smashed roasted garlic, herbs and parmesan to infuse sauce. Let it sit for 20- 30 minutes
  • Taste for salt and pepper and remove herbs.
  • ROASTING THE BUTTERNUT SQUASH
  • 1 large squash, peeled and cut into cubes, drizzled with olive oil, salt and pepper and placed on a sheet pan until tender but not mushy at 400 degrees.
Instructions
  1. Feel free to use any type of pasta noodle, no boil, boil, whole wheat or plain white or even fresh.
  2. You can add a ricotta mixture as stated in the post along with shredded fontina or mozzarella, the squash and bechamel.
  3. You can make it without ricotta by just using the butternut squash, shredded cheese and bechamel.
  4. You can make it noodle-less as shown in the post with a link by slicing planks of squash into . "pasta noodles".
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