Individual Cacio e Pepe Lasagnas
Individual cacio e pepe lasagnas.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1(16 ounce) package lasagna noodles
- 1(16 ounce) container ricotta cheese
- ¾cup grated Pecorino Romano cheese
- ½cup shredded mozzarella cheese
- 2teaspoons freshly ground black pepper
- 1tablespoon olive oil, or as needed
- freshly ground black pepper to taste
- 1tablespoon chopped fresh flat-leaf parsley, or to taste
Instructions
Step 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.Step 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.Step 3
Mix drained noodles, ricotta cheese, 1/2 cup Pecorino cheese, mozzarella cheese, and 2 teaspoons pepper together in a medium bowl.Step 4
Divide noodle mixture among the prepared ramekins. Top with remaining Pecorino cheese, olive oil, and pepper.Step 5
Bake in the preheated oven until golden, about 10 minutes. Sprinkle with fresh parsley.