Name: Individual Cacio e Pepe Lasagnas
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Lasagna noodles - 1 (16 ounce) package; Ricotta cheese - 1 (16 ounce) container; Grated Pecorino Romano cheese - ¾ cup; Shredded mozzarella cheese - ½ cup; Freshly ground black pepper - 2 teaspoons; Olive oil, or as needed - 1 tablespoon; Freshly ground black pepper to taste - 1 tablespoon; Chopped fresh flat-leaf parsley, or to taste - 1 tablespoon

Ingredients for - Individual Cacio e Pepe Lasagnas

1. Lasagna noodles 1 (16 ounce) package

2. Ricotta cheese 1 (16 ounce) container

3. Grated Pecorino Romano cheese ¾ cup

4. Shredded mozzarella cheese ½ cup

5. Freshly ground black pepper 2 teaspoons

6. Olive oil, or as needed 1 tablespoon

7. Freshly ground black pepper to taste 1 tablespoon

8. Chopped fresh flat-leaf parsley, or to taste 1 tablespoon

How to cook deliciously - Individual Cacio e Pepe Lasagnas

1 . Stage

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 . 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 drained noodles, ricotta cheese, 1/2 cup Pecorino cheese, mozzarella cheese, and 2 teaspoons pepper together in a medium bowl.

4 . Stage

Divide noodle mixture among the prepared ramekins. Top with remaining Pecorino cheese, olive oil, and pepper.

5 . Stage

Bake in the preheated oven until golden, about 10 minutes. Sprinkle with fresh parsley.