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1 Preheat the oven to 350 degrees F.
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2 Heat a large skillet over low to medium heat and add the coconut oil.
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When melted, add the sage, garlic, and shallots and cook for 1 to 2 minutes, then add the butternut squash.
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Add the salt, pepper, and nutmeg and toss to coat.
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Cover and cook until the squash is soft and golden brown, 10 to 12 minutes.
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Toss the squash once or twice while cooking.
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3 Remove the skillet from the heat and add the squash mixture to a large bowl.
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Add the browned butter and use a fork or potato masher to coarsely mash the squash until it's somewhat smooth and resembles mashed potatoes.
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Set aside.
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4 For the bechamel, heat a saucepan over medium heat and add the butter.
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Once it is sizzling, whisk in the flour and stir to create a roux.
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Cook for 1 to 2 minutes, until it is golden brown and a nutty scent develops.
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Pour in the milk and whisk constantly until it has thickened slightly.
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Reduce the heat to low and add the mascarpone, Parmesan, salt, pepper, and nutmeg.
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Stir continuously until the cheese melts, about 5 more minutes.
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5 To assemble the lasagna, spray an 8x8-inch baking dish with nonstick spray.
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Layer 4 noodles on the bottom of the dish.
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Spread one-third of the squash mixture over the noodles evenly and sprinkle with 2 ounces of the Fontina cheese.
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Pour about 13 cup of the bechamel sauce over the top.
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Cover with 4 more lasagna noodles.
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Repeat the process, adding half of the remaining squash, 2 ounces of the cheese, and 13 cup bechamel.
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Add 4 more noodles.
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Repeat the process one more time, finishing with the remaining 4 noodles.
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Add the remaining Fontina on top and pour the remaining sauce all over.
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Cover the top with the sage leaves.
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6 Bake the lasagna until the cheese on top is golden and bubbly and the sage leaves appear crispy, 45 to 60 minutes.
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Let the lasagna sit for 15 to 20 minutes before slicing.
