Cacio e Pepe Lasagna
Description
It's cacio e pepe in lasagna form! Pecorino Romano is joined by ricotta and mozzarella and plenty of fresh ground pepper to create an easy vegetarian lasagna--a quick weeknight dinner.
Ingredients
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olive oil, divided
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12 lasagna noodles, broken into 2-inch pieces
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1 (16 ounce) container fresh ricotta cheese
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1/2 cup shredded mozzarella cheese
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1/2 cup grated Pecorino Romano cheese
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2 teaspoons freshly ground black pepper, divided
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2 tablespoons grated Pecorino Romano cheese
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2 tablespoons chopped fresh flat-leaf parsley, or to taste
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1 pinch paprika for garnish
Directions
1
Preheat the oven to 450 degrees F (230 degrees C). Grease four 8-ounce ramekins with 1 tablespoon olive oil.
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.
3
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
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.