Cacio e Pepe Lasagna

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. 1

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

2. 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. 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. 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.