Medium Salad

Cacio e Pepe Lasagna

Name: Cacio e Pepe Lasagna
Prep time: 17 min
Cook time: 29 min
Total time: 46 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: olive oil , divided; 12 lasagnas noodles , broken into 2-inch pieces; 1 container fresh ricotta cheese , 16 ounce; 0.5 cups shredded mozzarella cheese; 0.5 cups grated Pecorino Romano cheese; 2 teaspoons freshly ground black pepper , divided; 2 tablespoons grated Pecorino Romano cheese; 2 tablespoons chopped fresh flat-leaf parsley , or to taste; 1 pinch paprika for garnish , Optional

Total Time

46 min

17m prep · 29m cook

Servings

4 people

Rating

—

Difficulty

Medium

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Fast, fresh individually portioned lasagna bowls that please the stomach every time. I serve this with a small garden side salad and baked asparagus, but it easily could be a meal by itself.

Ingredients

olive oil , divided
12 lasagnas noodles , broken into 2-inch pieces
1 container fresh ricotta cheese , 16 ounce
0.5 cups shredded mozzarella cheese
0.5 cups grated Pecorino Romano cheese
2 teaspoons freshly ground black pepper , divided
2 tablespoons grated Pecorino Romano cheese
2 tablespoons chopped fresh flat-leaf parsley , or to taste
1 pinch paprika for garnish , Optional

Instructions

1

Preheat the oven to 450 degrees F (230 degrees C). Grease four 8-ounce ramekins with 1 tablespoon olive oil.
2

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
3

Mix together drained noodles, ricotta cheese, mozzarella cheese, 1/2 cup Pecorino Romano cheese, and 1 1/2 teaspoons pepper in a bowl. Divide mixture among the ramekins. Top with 2 tablespoons Pecorino Romano cheese, drizzle with 1 tablespoon olive oil, and sprinkle with remaining 1/2 teaspoon black pepper.
4

Bake in the preheated oven until cheese is golden brown in spots and lasagna is heated through, about 10 minutes. Garnish with parsley and paprika, if desired.