easyTime:< 30 minsServes:4
Lasagne is one of the world’s great dishes. Not up for discussion. But it is very… soft. Sometimes you want edges, you want crunch that you can drag through something creamy, peppery, and just close enough to cacio e pepe to raise an eyebrow but not start a family argument.
These are the bits you’d usually fight over: the edges, the burnt corners and the crispy folds. Only here, they are the main event. The sauce sits somewhere between a classic bechamel and a sharp cacio e pepe. It’s not a careful dish; it’s messy, cheesy and unapologetically delicious.
You will need four metal skewers for this recipe.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
