Cacio E Pepe Lasagna

Name: Cacio E Pepe Lasagna
Ingredients: olive oil, divided; 12 lasagna noodles, broken into 2-inch pieces; 1 (16 ounce) container fresh ricotta cheese; 1/2 cup shredded mozzarella cheese; 1/2 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 (optional)

9 ingredients

4 steps

Ingredients

olive oil, divided
12 lasagna noodles, broken into 2-inch pieces
1 (16 ounce) container fresh ricotta cheese
1/2 cup shredded mozzarella cheese
1/2 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 (optional)

Directions

1

Preheat the oven to 450 degrees F (230 degrees C). Grease four 8-ounce ramekins with 1 tablespoon olive oil.
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.
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.
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.