Dinner · Part 3 of 3: Tips & recipe card

Butternut Squash Lasagna Skillet with Brown Butter and Fontina Tips, FAQ & printable recipe

Name: Butternut Squash Lasagna Skillet with Brown Butter and Fontina
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 35 min
Cuisine: Italian-American
Ingredients: 1 1/2 lb butternut squash, peeled, seeded and sliced into thin strips; 12 fresh sage leaves, plus a few sprigs for garnish; 2 cloves garlic, thinly sliced; 8 oz sausage-style ground meat; 8 oz fresh pasta sheets, broad, such as pappardelle-style; 4 tbsp unsalted butter; 8 oz fontina cheese, grated, divided; 1 1/2 cups whole milk; 2 tbsp all-purpose flour; 1 tbsp olive oil; kosher salt and black pepper to taste; 1/2 cup finely grated Parmesan cheese

By Clara Weller · Nov 12, 2026

Golden butternut squash lasagna slice served on a wooden board with fried sage leaves

Prep: 35 min
Cook: 50 min
Total: 1 h 35 min
Serves: 6

Includes 10 min resting

Tips for success

Use a thin, even slice of squash so it cooks through at the same rate as the pasta and cheese. A mandoline makes this quick, but a sharp knife works well too. Keep the strips even and avoid thick pieces that stay firm in the center.

Keep the sage leaves dry before frying them in the brown butter. Wet leaves spatter and steam rather than crisp. Lift them out onto a paper towel as soon as they turn crisp, and save a few for the final garnish so they stay bright and crunchy on the finished slice.

Variations

Mushroom Version: Add sliced cremini mushrooms to the skillet after the meat is browned, cooking them until golden before building the layers. The earthy mushrooms pair well with the sage and brown butter.
Spicy Sausage Lasagna: Season the ground meat with crushed red pepper flakes and a pinch of fennel seed. The gentle heat contrasts nicely with the sweet squash and the rich fontina sauce.
Extra Greens Layer: Stir a handful of baby spinach into the meat before layering. It wilts quickly and adds color and a fresh, mild flavor to every slice of the lasagna.
Crispy Cheese Top: Sprinkle extra Parmesan over the top during the last 5 minutes of baking. The cheese forms a lacy, golden crust that adds crunch to the tender layers below.

Storage and make-ahead

Fridge: Refrigerate leftovers in an airtight container for up to 3 days, after cooling for no more than 2 hours.
Freezer: Freeze individual slices wrapped tightly for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat slices covered in a 350°F (175°C) oven for about 15 minutes, until hot all the way through and the cheese is melted.

Let the lasagna cool for up to 2 hours at room temperature, then cover it tightly with foil or move leftovers to an airtight container. Leftovers keep well in the refrigerator for up to 3 days. Store the fried sage separately in a dry container, as it softens in the sauce.

Reheat leftover slices in a covered skillet over low heat with a splash of milk, or in a 350°F (175°C) oven until warmed through. Avoid leaving the dish out for long periods, since the meat and dairy need prompt refrigeration.

You can assemble the lasagna up to a day ahead. Layer the squash, pasta, meat and sauce in the skillet, cover it tightly and refrigerate. Add the reserved Parmesan and fontina only before baking, so the top melts and browns properly.

Let the skillet sit at room temperature for about 20 minutes before baking if it has been chilled, which helps the layers heat evenly.

Fry the sage just before serving to keep it crisp. Brown the butter and make the sauce on the day of baking for the best flavor and texture.

Serving ideas

Serve the lasagna in thick slices with a crisp green salad dressed in lemon and olive oil.

The bright, acidic dressing cuts through the richness of the fontina and brown butter, giving each bite a fresh contrast. A simple side keeps the focus on the layers of squash, pasta and cheese.

For a relaxed dinner, set the skillet on a wooden board at the table and let everyone cut their own slice. Scatter the extra fried sage leaves over the top just before serving. A glass of dry white wine or sparkling water pairs well with the nutty butter and savory meat.

Frequently asked questions

Can you use pre-shredded fontina for this skillet lasagna?

Grate the fontina yourself from a block when you can. Pre-shredded cheese often contains anti-caking agents that keep it from melting smoothly, which can make the sauce grainy. A block of fontina grated on a box grater melts into a silky, glossy sauce and gives the best flavor. If you use pre-shredded cheese, add it slowly to the warm sauce and stir until fully melted, then check the texture before layering.

How do you keep the squash from making the lasagna watery?

Slice the squash into thin, even strips and do not overload the skillet with too many layers. Thin strips release less moisture and become tender in the oven while the sauce thickens around them. Pat the strips dry before layering, and make sure the fontina sauce is thick enough to coat the back of a spoon. Resting the lasagna for 10 minutes after baking also lets the juices settle so each slice holds its shape.

Can this be made without meat?

Yes. Leave out the sausage-style ground meat and build the layers with squash, pasta, sauce and cheese. Add sautéed mushrooms or spinach for more body and flavor. Keep the brown butter and fried sage, as they give the dish its characteristic nutty taste. The baking time stays the same, though the lasagna may be lighter in texture without the meat.

Why did your brown butter turn bitter?

Brown butter turns bitter when the milk solids continue to cook after they have turned golden. Use medium heat, watch the color closely and remove the pan from the heat as soon as the butter smells nutty and the specks are golden brown. Pour the butter into a clean bowl if the skillet is still hot, since the residual heat can keep darkening it. Discard any batch that smells acrid or looks dark brown.

What is the best way to cut a clean slice?

Let the lasagna rest for 10 minutes after baking so the layers set. Use a sharp knife to cut through the thickest part of the skillet, then lift each slice with a wide spatula. Wiping the knife between cuts keeps the edges neat. A cast iron skillet holds heat well, so keep the lasagna on a trivet or wooden board while serving to maintain warmth and texture.

Recipe card

Butternut Squash Lasagna Skillet with Brown Butter and Fontina

Prep 35 minCook 50 minRest 10 minTotal 1 h 35 minServes 6

Thick slice of butternut squash lasagna in a cast iron skillet with melted fontina and crisp sage

Ingredients

1 1/2 lb butternut squash, peeled, seeded and sliced into thin strips
12 fresh sage leaves, plus a few sprigs for garnish
2 cloves garlic, thinly sliced
8 oz sausage-style ground meat
8 oz fresh pasta sheets, broad, such as pappardelle-style
4 tbsp unsalted butter
8 oz fontina cheese, grated, divided
1 1/2 cups whole milk
2 tbsp all-purpose flour
1 tbsp olive oil
kosher salt and black pepper to taste
1/2 cup finely grated Parmesan cheese

Instructions

Halve and peel the butternut squash, scoop out the seeds, then slice it into thin strips. Pat the sage leaves dry. Thinly slice the garlic cloves and set everything near the stove.
Grate the fontina on the large holes of a box grater. Keep the shreds in a bowl, dividing them into two portions: one for the sauce and one for the top.
Heat the olive oil in the skillet over medium-high heat. Add the ground meat, season with salt and pepper, and break it up as it cooks. Cook until browned and no pink remains, then move it to a plate.
Melt the butter in the same skillet over medium heat. Swirl until it foams, then cook until the milk solids turn golden brown and smell nutty. Add the sage leaves and fry them for about 30 seconds until crisp. Lift them onto a paper towel.
Stir the flour into the browned butter and cook for 1 minute. Whisk in the milk slowly, then simmer, stirring, until thickened. Remove from the heat and stir in most of the fontina until smooth and glossy.
Spread a thin layer of sauce in the skillet. Add a layer of fresh pasta sheets, then squash strips, browned meat and more sauce. Repeat the layers, finishing with pasta and sauce. Scatter the Parmesan and the remaining fontina over the top.
Bake the skillet on the middle rack at 375°F (190°C) for 30 to 35 minutes, until the squash is tender, the cheese bubbles and the top turns lightly golden. Let it rest on the counter for 10 minutes before slicing.
Cut a thick rectangular slice with a sharp knife, lifting out the layers of pasta, squash and melted cheese. Top with the reserved fried sage leaves and a few fresh sprigs, then serve on a wooden board or plate.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories: 620
Protein: 30 g
Carbohydrates: 48 g
Fat: 33 g
Fiber: 5 g
Sugar: 6 g
Sodium: 880 mg

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.