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Cacio e Pepe Lasagna Bake

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
4 servings
Dinner Italian
Cacio e Pepe Lasagna Bake
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
Instructions
1
Preheat your oven to a high temperature of 450 degrees Fahrenheit, or 230 degrees Celsius.
2
Next, take some cooking spray and lightly coat the inside of four 8-ounce ramekins with it.
3
To cook the lasagna noodles, fill a large pot with water and add a pinch of salt. Bring the water to a rolling boil, then gently place the noodles in it. Stir occasionally as they cook until they're just tender but still have a bit of bite, which should take around 8 minutes.
4
Drain the noodles and set them aside.
5
In a separate bowl, combine the cooked noodles with ricotta cheese, mozzarella cheese, 1/2 cup of Pecorino Romano cheese, and a generous amount of pepper - about 1 1/2 teaspoons.
6
Divide the noodle mixture evenly among the prepared ramekins. Top each one with 2 tablespoons of Pecorino Romano cheese, a drizzle of olive oil, and a sprinkle of the remaining pepper.
7
Place the ramekins in the preheated oven and let them cook until the cheese is golden brown in spots and the lasagna is heated through, which should take around 10 minutes.
8
Finally, garnish your lasagna with some fresh parsley and a sprinkle of paprika if you like.