Indulge in a fusion of Italian and American cuisine with this flavorful Cacio e Pepe Lasagna recipe.

This unique twist on the classic Italian dish combines the creamy richness of cacio e pepe with the comforting layers of lasagna. Each bite is a perfect balance of savory cheese and peppery pasta, creating a deliciously indulgent meal that will have everyone asking for seconds.

Ingredients

• 1 lb lasagna noodles
• 2 cups grated Pecorino Romano cheese
• 2 cups grated Parmesan cheese
• 4 cups whole milk
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 tsp freshly ground black pepper
• 1 tsp salt

Directions

1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to package instructions, then drain and set aside.
3. In a saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes to make a roux.
4. Slowly whisk in the milk and cream, then bring to a simmer. Cook for 5 minutes, stirring constantly, until the sauce thickens.
5. Remove the sauce from heat and stir in 1 cup of Pecorino Romano cheese, 1 cup of Parmesan cheese, salt, and pepper.
6. In a baking dish, layer the lasagna noodles, cheese sauce, and remaining Pecorino Romano and Parmesan cheeses, repeating until all ingredients are used up.
7. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
8. Let the lasagna sit for 10 minutes before serving. Enjoy!

Interesting Facts