Crispy lasagne skewers with cacio e pepe dipping sauce

Lasagna is one of the world’s great dishes. It’s not up for debate. But it’s so… soft. Sometimes you want edges, something creamy, peppery that you can drag through and close enough to cacio e pepe to raise an eyebrow, but crunchy enough not to start a family argument.

These are the parts you usually fight over: the edges, the burnt corners, and the crispy folds. But they are the main event here. The sauce falls somewhere between classic béchamel and tangy cacio e pepe. It’s not mindful eating; messy, cheesy, and unapologetically delicious.

You will need four metal skewers for this recipe.