Fast, fresh individually portioned lasagna bowls that please the stomach every time. I serve this with a small garden side salad and baked asparagus, but it easily could be a meal by itself.
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
½ cup shredded mozzarella cheese
olive oil, divided
2 tablespoons chopped fresh flat-leaf parsley, or to taste
