Open-Faced Lasagna with Acorn Squash and Smoked Caciocavallo

  • Serves

    serves 12


This layerless lasagna recipe from Philadelphia chef Marc Vetri uses an egg-rich dough, but store-bought fresh pasta sheets can be substituted. This recipe first appeared with the 2015 SAVEUR 100 item Mark Vetri's Open-Faced Lasagna.


  • 1 12 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


Step 1

Combine both flours in a stand mixer fitted with a paddle. With the motor running, add egg yolks, one at a time, beating well after each addition. Add oil and 3 tbsp. water; mix until dough forms. Transfer dough to a lightly floured surface; knead until smooth, about 5 minutes. Divide dough into 2 disks and wrap in plastic wrap; let rest 30 minutes.

Step 2

Heat oven to 400°. Toss squash, butter, salt, and pepper on a baking sheet; spread into an even layer. Bake until squash is tender and golden, about 30 minutes.

Step 3

Bring a large pot of salted water to a boil. On a lightly floured surface and working with 1 disk of dough at a time, roll dough into an 8"-long oval; dust on both sides with flour. Using a pasta machine, pass dough through machine twice, using the widest setting. Using the next narrower setting, pass dough through machine twice more. Continue to roll dough, setting the rollers to the next narrower setting, until dough is &frac112;" thick. Lay dough sheet on a lightly floured surface and cut into six 4" squares. Add to boiling water; cook 20 seconds. Using a slotted spoon, transfer squares to a bowl of ice water until cold. Drain and spread dough onto paper towels to dry; transfer to greased baking sheets.

Step 4

Heat oven to 500°. Divide caciocavallo between pasta squares; top with squash and the thyme. Bake until cheese is melted and golden brown, about 5 minutes. Heat oven to broil; broil 1 minute. Shave parmesan over the top.

San Fereolo Valdibá Dolcetto Di Dogliani 2012
"Perfect to match the sweetness of the squash while nudging the smokiness of the caciocavallo and accentuating that hint of thyme." —Steve Wildy, beverage director, Vetri

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