Name: Cacio e Pepe Lasagna
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil, divided -; Lasagna noodles, broken into 2-inch pieces - 12; Fresh ricotta cheese - 1 (16 ounce) container; Shredded mozzarella cheese - ½ cup; Grated Pecorino Romano cheese - ½ cup; Freshly ground black pepper, divided - 2 teaspoons; Grated Pecorino Romano cheese - 2 tablespoons; Chopped fresh flat-leaf parsley, or to taste - 2 tablespoons; Paprika for garnish (Optional) - 1 pinch

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Cacio e Pepe Lasagna

1. Olive oil, divided -

2. Lasagna noodles, broken into 2-inch pieces - 12

3. Fresh ricotta cheese - 1 (16 ounce) container

4. Shredded mozzarella cheese - ½ cup

5. Grated Pecorino Romano cheese - ½ cup

6. Freshly ground black pepper, divided - 2 teaspoons

7. Grated Pecorino Romano cheese - 2 tablespoons

8. Chopped fresh flat-leaf parsley, or to taste - 2 tablespoons

9. Paprika for garnish (Optional) - 1 pinch

How to cook deliciously - Cacio e Pepe Lasagna

1. Stage

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

2. Stage

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. Stage

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. Stage

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.