Individual Cacio e Pepe Lasagnas

Individual cacio e pepe lasagnas.

Ingredients

• 1 (16 ounce) package lasagna noodles
• 1 (16 ounce) container ricotta cheese
• 0.75 cup grated Pecorino Romano cheese
• 0.5 cup 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

Steps

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. 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 drained noodles, ricotta cheese, 1/2 cup Pecorino cheese, mozzarella cheese, and 2 teaspoons pepper together in a medium bowl.
4. Divide noodle mixture among the prepared ramekins. Top with remaining Pecorino cheese, olive oil, and pepper.
5. Bake in the preheated oven until golden, about 10 minutes. Sprinkle with fresh parsley.