Individual Cacio e Pepe Lasagnas
Description
These individual cacio e pepe lasagnas are perfect for a dinner party or an easy weeknight family meal.
Ingredients
•
1 (16 ounce) package lasagna noodles
•
1 (16 ounce) container ricotta cheese
•
3/4 cup grated Pecorino Romano cheese
•
1/2 cup shredded mozzarella cheese
•
2 teaspoons freshly ground black pepper
•
1 tablespoon olive oil, or as needed
•
freshly ground black pepper to taste
•
1 tablespoon chopped fresh flat-leaf parsley, or to taste
Directions
1
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
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 drained noodles, ricotta cheese, 1/2 cup Pecorino cheese, mozzarella cheese, and 2 teaspoons pepper together in a medium bowl.
4
Divide noodle mixture among the prepared ramekins. Top with remaining Pecorino cheese, olive oil, and pepper.
5
Bake in the preheated oven until golden, about 10 minutes. Sprinkle with fresh parsley.