Cacio e Pepe Lasagna

Prepare the béchamel by heating the milk in a saucepan over low heat and melting the butter in another.

Add the flour to the melted butter, mixing so as not to form lumps.

Add the milk, a pinch of salt, and nutmeg, and work with a whisk over low heat for about 10 minutes until you get a creamy and lump-free sauce.

Cook the dried pasta sheets (if you like the pasta very soft and well cooked) for a few minutes in boiling water and drain them carefully – In this recipe, I will do what I would advise, I will make the lasagna directly with the dry pasta sheets. This will keep the lasagna much firmer, and it will cook the pasta perfectly because, being the lasagna covered in the oven, it will steam perfectly.

If using fresh (and wet) mozzarella, cut it into cubes and squeeze the mozzarella well to remove excess water. Take an ovenproof dish and form the base of your lasagna with a generous layer of bechamel.

Add the first layer of pasta sheets, mozzarella, pecorino cheese, and a sprinkling of freshly grounded black pepper. Repeat the steps forming three layers (at least) of lasagna.

Form a thin veil of béchamel and pecorino on the surface. Cover with a sheet of parchment paper and aluminum foil on top of that, and cook for 18 minutes at 350 °F/ 176 °C degrees ventilated mode. Remove the cover and cook the lasagna more until when a crispy crust has formed on the surface (should take 5 to 10 minutes).

Let it cool for about 5 to 10 minutes and serve. – this is very important to give time to the lasagna to set and become firmer and easier to cut and keep firm when serving it on a plate.