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

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

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.