A lovely labor of love, this lasagna buries fresh pumpkin pasta beneath a quartet of cheeses–mozzarella, Gorgonzola, Fontina, and Parmigiano. Might wanna loosen that belt.
Spectacularly stunning—and unbelievably easy—handmade pasta that takes its lovely color and subtle flavor from sweetly savory pumpkin or other winter squash.
Tastes just like what they slide in front of you at trattorias in Italy, with someone’s nonna in back rolling out sheets of fresh pasta, upper arms jiggling.
And by “giant,” we mean ginormous. Whopping. Biggest ever. Cookbook author and intrepid pasta eater Domenica Marchetti divulges both recipe and reason.
As the title promises, this recipe is simple. Maybe even beyond simple. Even so, this seasonal must tastes like summer in a can.