Individual Cacio e Pepe Lasagnas

These individual cacio e pepe lasagnas are perfect for a dinner party or an easy weeknight family meal.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 720 Calories

Ingredients

• ½ cup shredded mozzarella cheese
• 1 (16 ounce) package lasagna noodles
• 2 teaspoons freshly ground black pepper
• 1 tablespoon olive oil, or as needed
• freshly ground black pepper to taste
• 1 (16 ounce) container ricotta cheese
• 1 tablespoon chopped fresh flat-leaf parsley, or to taste
• ¾ cup grated Pecorino Romano cheese

Recipe Instructions

Step 1

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 2

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.

Step 3

Mix drained noodles, ricotta cheese, 1/2 cup Pecorino cheese, mozzarella cheese, and 2 teaspoons pepper together in a medium bowl.

Step 4

Divide noodle mixture among the prepared ramekins. Top with remaining Pecorino cheese, olive oil, and pepper.

Step 5

Bake in the preheated oven until golden, about 10 minutes. Sprinkle with fresh parsley.