Individual Cacio e Pepe Lasagnas

Ingredients

• 1 package lasagna noodles , 16 ounce
• 1 container ricotta cheese , 16 ounce
• 0.75 cups grated Pecorino Romano cheese
• 0.5 cups shredded mozzarella cheese
• 2 teaspoons freshly ground black pepper
• 1 tablespoon olive oil , or as needed
• freshly ground black pepper to taste
• 1 tablespoon chopped fresh flat-leaf parsley , or to taste

Instructions

1. 1

   Preheat the oven to 450 degrees F (230 degrees C). Grease four 8-ounce ramekins. Break 12 lasagna noodles into 2-inch pieces; save any remaining noodles for another use.

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 drained noodles, ricotta cheese, 1/2 cup Pecorino cheese, mozzarella cheese, and 2 teaspoons pepper together in a medium bowl.

4. 4

   Divide noodle mixture among the prepared ramekins. Top with remaining Pecorino cheese, olive oil, and pepper.

5. 5

   Bake in the preheated oven until golden, about 10 minutes. Sprinkle with fresh parsley.