In Northern Italy, pizzoccheri are short, flat buckwheat noodles cooked with cabbage and potatoes and layered with cheese. For his version, Jonathon Sawyer cuts fresh lasagna sheets into noodles (buckwheat noodles can be hard to find) and bakes them in a gratin dish with a crispy bread crumb topping. Plus: Ultimate Comfort Food Guide
The unbaked gratin can be refrigerated overnight. Bring to room temperature before baking.
Cool-climate white wines pair well with creamy pastas: They have both high acidity, to cut through the richness, and enough body to stand up to the dish. Pour a white from Northern Italy.