Things get messy with these crispy lasagne skewers served with a peppery, cheesy sauce.Katrina MeyninkLasagne is one of the world’s great dishes. Not up for discussion. But it is very… soft. Sometimes you want edges, you want crunch that you can drag through something creamy, peppery, and just close enough to cacio e pepe to raise an eyebrow but not start a family argument.These are the bits you’d usually fight over: the edges, the burnt corners and the crispy folds. Only here, they are the main event. The sauce sits somewhere between a classic bechamel and a sharp cacio e pepe. It’s not a careful dish; it’s messy, cheesy and unapologetically delicious.You will need four metal skewers for this recipe.Ingredients300g fresh lasagne sheets200g mozzarella, cut into even slicesCACIO E PEPE’S COUSIN4 tbsp butter½ cup plain flour2 cups milk1 cup cream50g shredded parmesan, plus 1-2 tbsp extra to serve50g shredded pecorino romanofreshly cracked black pepperMethodStep 1Preheat oven to 160C fan-forced (180C conventional).Step 2Briefly run the fresh lasagne sheets under hot water, then cut into roughly 5cm squares. Push a few squares onto a skewer, then top with a piece of cheese (think: old-school cabanossi skewers), and follow with a few more squares of lasagne sheet. Repeat until the pasta and cheese on the skewers are about the length of your fist. Finish with a few lasagne squares rather than a piece of cheese. Repeat with the remaining skewers, lasagne squares and mozzarella.Step 3Place the skewers on a roasting tray lined with a sheet of baking paper. Brush with melted butter and cook for 15-20 minutes. The sheets should look crisp and the cheese should be melted and browning in spots.Step 4While the skewers cook, prepare the sauce. Melt the butter in a large saucepan over medium-low heat, then stir in the flour for about a minute to create a roux. Slowly whisk in the milk until the sauce begins to thicken, then pour in the cream, which gives the sauce a velvety finish. Remove from the heat and whisk in the parmesan and pecorino until smooth. Season generously with a good grind of black pepper.Step 5Remove the skewers from the oven. Brush with a little of the sauce and top with the extra parmesan. Return to the oven for 1-2 minutes or until the cheese is melted and golden. Pour the sauce onto a large serving plate. Top with the skewers and season again with freshly ground black pepper.Step 6Serve with plates and napkins – you are going to want to swipe and swivel and sauce at will.TipYou can use dry sheets here too, though I’ve opted for fresh simply to skip the extra step of par-boiling them first.The best recipes from Australia's leading chefs straight to your inbox.Sign up