Open-Faced Lasagna with Acorn Squash and Smoked Caciocavallo
This layerless lasagna recipe from Philadelphia chef Marc Vetri uses an egg-rich dough, but store-bought fresh pasta sheets can be substituted.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 1 1⁄2 cups "00" flour, plus more for dusting
- 7 tbsp. fine semolina flour
- 9 egg yolks
- 1 tbsp. extra-virgin olive oil, plus more for greasing
- 2 lb. acorn squash, peeled, seeded, and sliced ¼" thick
- 4 tbsp. unsalted butter, melted
- Kosher salt and freshly ground black pepper, to taste
- 12 oz. smoked caciocavallo or smoked mozzarella, thinly sliced
- 1 tbsp. thyme leaves
- 1 (2-oz.) piece parmesan
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