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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.