Ingredients

• 1 , 16 ounce
• 1 , 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.

Nutrition per serving