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Cacio e Pepe Lasagna
Cacio e Pepe Lasagna
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
"Cacio e Pepe Lasagna: Layers of Pecorino Romano, ricotta, and mozzarella with a punch of fresh pepper. An easy and flavorful vegetarian dinner ready in no time!"
Ingredients:
  • olive oil, divided
  • 12 lasagna noodles, broken into 2-inch pieces
  • 1 (16 ounce) container fresh ricotta cheese
  • 0.5 cup shredded mozzarella cheese
  • 0.5 cup grated Pecorino Romano cheese
  • 2 teaspoons freshly ground black pepper, divided
  • 2 tablespoons grated Pecorino Romano cheese
  • 2 tablespoons chopped fresh flat-leaf parsley, or to taste
  • 1 pinch paprika for garnish
Instructions:
  • First, preheat the oven to 450 degrees F (230 degrees C. Then, generously grease four 8-ounce ramekins with 1 tablespoon of flavorful olive oil.
  • Bring a generous pot of salted water to a boil. Cook lasagna noodles until al dente, stirring occasionally, for about 8 minutes. Drain the noodles.
  • Combine the drained noodles, ricotta cheese, mozzarella cheese, 1/2 cup Pecorino Romano cheese, and 1 1/2 teaspoons pepper in a bowl, ensuring they are well mixed. Portion the mixture evenly among the ramekins. Sprinkle the top with 2 tablespoons Pecorino Romano cheese, drizzle with 1 tablespoon olive oil, and finish by sprinkling the remaining 1/2 teaspoon black pepper over the top.
  • Bake until the cheese is golden brown in spots and the lasagna is heated through, approximately 10 minutes. Garnish with parsley and paprika, if preferred.

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