One-Skillet Butternut Sage Lasagna with Brown Butter Fontina

This butternut sage lasagna brings together the earthy sweetness of roasted squash, the nutty depth of brown butter, and the creamy, blistered top of melted fontina—all baked in a single cast iron skillet.

The no-boil noodles soak up the sage-infused béchamel, while the edges turn crispy and caramelized. Finished with fried sage leaves and a shower of Parmesan, this lasagna is a cozy, impressive dinner that feels both rustic and refined.

Lasagna is a classic comfort food, but this version trades the heavy tomato sauce for a rich, herbaceous béchamel and layers of roasted butternut squash. The cast iron skillet gives the lasagna a crispy, golden crust that you can't get from a baking dish.

Brown butter adds a nutty, caramelized flavor that pairs beautifully with the sweet squash and the earthy sage. Fontina cheese melts into a creamy, stretchy layer, while Parmesan adds a salty, sharp finish. This is a lasagna that's both elegant and weeknight-friendly, perfect for fall and winter dinners.

Ingredients

Why this recipe works

The brown butter béchamel is the heart of this dish. Browning the butter first develops deep, nutty flavors that infuse the entire sauce.

The sage is bloomed in the hot butter, releasing its aromatic oils, and the flour thickens the milk into a silky, luxurious sauce that clings to every noodle and squash slice. This sauce is what makes the lasagna taste rich and complex without being heavy.

Roasting the butternut squash before layering is a key step. It concentrates the squash's natural sugars, bringing out its sweetness and preventing it from turning watery or mushy inside the lasagna. The thin slices cook through quickly and become tender, almost melting into the béchamel. The result is a lasagna that's creamy, flavorful, and perfectly balanced.

Notes and substitutions

Fontina is the star cheese here—it's creamy, nutty, and melts beautifully. Look for a young, semi-soft fontina that's not too sharp. If you can't find it, Gouda or provolone are excellent substitutes. Parmesan adds a salty, savory note, but use freshly grated for the best flavor and melting.

No-boil lasagna noodles are a convenient shortcut, but they need enough sauce to hydrate properly. The béchamel provides plenty of moisture, so the noodles cook perfectly in the oven.

If you use regular lasagna noodles, boil them until al dente and drain well before layering. A 10-inch cast iron skillet is ideal for this recipe, but any oven-safe skillet or baking dish of similar size will work.

• fontina cheese: Gouda or provolone can replace fontina; both melt well and have a similar nutty flavor.
• no-boil lasagna noodles: Regular lasagna noodles can be boiled until al dente, drained, and used in place of no-boil noodles.
• whole milk: 2% milk works, but the béchamel will be slightly less rich. Avoid skim for the best texture.

Equipment

• 10-inch cast iron skillet
• box grater
• chef's knife
• cutting board
• medium saucepan
• whisk
• small skillet for frying sage
• slotted spoon