One-Skillet Butternut Sage Lasagna with Brown Butter Fontina

This one-skillet butternut sage lasagna brings all the cozy flavors of fall into a single cast iron pan. Thin slices of roasted butternut squash, a nutty sage brown butter béchamel, and layers of tender lasagna noodles are crowned with blistered, golden fontina cheese.

Crispy fried sage leaves and a shower of Parmesan add the final touch, while the skillet keeps everything warm and bubbly until the last bite. It’s a showstopper for weeknight dinners or holiday gatherings, yet simple enough to pull together on a busy evening.

Lasagna gets a seasonal makeover with this skillet version that swaps traditional tomato sauce for a rich, herbaceous brown butter béchamel. The butternut squash roasts until sweet and tender, then layers between no-boil noodles and creamy fontina cheese.

Everything bakes together in one cast iron skillet, so the edges turn golden and crisp while the center stays luscious and creamy. The result is a deeply comforting dish that feels both rustic and elegant, perfect for a special dinner or a Sunday night supper. Serve it straight from the pan with a crisp green salad on the side.

Ingredients

Why this recipe works

The method here is built around layering flavors and textures. Roasting the butternut squash first concentrates its natural sugars and softens it so it melds into the lasagna, while the brown butter béchamel brings a nutty, savory depth that pairs beautifully with the sweet squash and the creamy fontina.

The no-boil noodles absorb the béchamel as they bake, eliminating an extra pot and ensuring every bite is tender and saucy.

Cooking in a cast iron skillet does more than just hold the lasagna—it creates those irresistible browned, blistered spots on the cheese and a crisp edge that a baking dish can’t achieve. The skillet also goes straight from oven to table, keeping the lasagna warm and making serving easy. The final flourish of crispy sage leaves adds a textural contrast and a burst of herbal flavor that brightens the rich, cheesy layers.

Notes and substitutions

Fontina is the star cheese here—it melts beautifully and has a mild, nutty flavor that doesn’t overpower the sage and squash. If you can’t find fontina, Gruyère or provolone make good substitutes.

Use a good-quality Parmesan for the finishing sprinkle, and grate it fresh from a block for the best flavor and texture. The no-boil noodles are a time-saver, but make sure they are completely submerged in the béchamel so they soften properly.

This recipe calls for a 10-inch cast iron skillet, but a similar-sized ovenproof pan will work. If you use a larger skillet, the layers will be thinner and may cook faster, so start checking a few minutes early. The béchamel should be smooth and thick enough to coat the back of a spoon—if it seems too thin, cook it a little longer. The rested lasagna will hold its shape better when sliced, so don’t skip that step.

• fontina cheese: Gruyère or provolone cheese for a similar melt and nutty flavor.
• no-boil lasagna noodles: Regular lasagna noodles boiled until al dente and drained well.
• whole milk: 2% milk, though whole milk gives a richer béchamel.
• fresh sage leaves: 1 teaspoon dried sage, but fresh is essential for the crispy garnish.

Equipment

• 10-inch cast iron skillet
• Box grater
• Chef's knife
• Cutting board
• Medium saucepan
• Whisk
• Baking sheet
• Aluminum foil