It started when Tony and his team were thumbing through Maximum Flavor and plotting the courses of action for our dinner. They came across the pepperoni lasagna, one of Alex's favorite dishes. In the kitchen at Craigie on Main we used the sheeter die for the AEX18 to make lasagna sheets. The pasta dough was an intense whole wheat. We layered it with ricotta enriched with aged provolone cheese, pepperoni roasted mushrooms, pepperoni bolognese and fresh mozzarella to make these individual little lasagnettes.
Roasting them on a sheet pan this way you get more brown bits. The top sheet of pasta firms up and becomes a little crunchy, which provides a nice contrast to the layers of the soft interior. The crisp caramelized pieces of cheese, sauce and pasta have concentrated and intensified in flavor. These individual portions are beautiful, easy to serve, and make the most of a small pasta course.