adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Individual Cacio e Pepe Lasagnas
0 Likes
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Deliciously decadent mini cacio e pepe lasagnas - ideal for any occasion!
Ingredients:
  • 1 (16 ounce) package lasagna noodles
  • 1 (16 ounce) container ricotta cheese
  • 0.75 cup grated Pecorino Romano cheese
  • 0.5 cup shredded mozzarella cheese
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon olive oil, or as needed
  • freshly ground black pepper to taste
  • 1 tablespoon chopped fresh flat-leaf parsley, or to taste
Instructions:
  • Preheat the oven to 450 degrees F (230 degrees C) and grease four 8-ounce ramekins. Break 12 lasagna noodles into 2-inch pieces, reserving any extras for later.
  • Bring a pot of salted water to a lively boil. Cook lasagna noodles until al dente, stirring occasionally, for about 8 minutes. Drain well.
  • Combine cooked and drained noodles with creamy ricotta cheese, savory Pecorino cheese, gooey mozzarella cheese, and a touch of black pepper in a medium bowl.
  • Distribute noodle mixture evenly into the ramekins, then sprinkle with the rest of the Pecorino cheese, a drizzle of olive oil, and a pinch of pepper on top.
  • Bake in the preheated oven for about 10 minutes until golden brown, then sprinkle with fresh parsley.

Similar Recipes