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

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.