Cacio e Pepe Lasagna

Cacio e Pepe Lasagna

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.

Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
586 Calories

Recipe Instructions

Step 1
Preheat the oven to 450 degrees F (230 degrees C). Grease four 8-ounce ramekins with 1 tablespoon olive oil.
Step 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.
Step 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.
Step 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.

Ingredients

  • olive oil, divided
  • 2 tablespoons chopped fresh flat-leaf parsley, or to taste
  • 1 pinch paprika for garnish
  • 12 lasagna noodles, broken into 2-inch pieces
  • 1 (16 ounce) container fresh ricotta cheese
  • 2 teaspoons freshly ground black pepper, divided
  • 2 tablespoons grated Pecorino Romano cheese
  • 0.5 cup shredded mozzarella cheese
  • 0.5 cup grated pecorino Romano cheese

Categories

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