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Mini Cacio e Pepe Lasagnas

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PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
40 min
SERVINGS
4 servings
Dinner
Mini Cacio e Pepe Lasagnas
Ingredients
  • 1 (16 ounce) package lasagna noodles
  • 1 (16 ounce) container ricotta cheese
  • 3/4 cup grated Pecorino Romano cheese
  • 1/2 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
1
Preheat your oven to a high temperature of 450 degrees Fahrenheit (230 degrees Celsius).
2
Next, take some butter or cooking spray and grease four 8-ounce ramekins. Cut twelve lasagna noodles into two-inch pieces; you'll need to save any leftover noodles for another time.
3
Fill a large pot with water and add some salt. Bring the water to a rolling boil.
4
Now, cook your lasagna noodles in the boiling water, stirring occasionally, until they're just right - still a bit firm to the bite but not hard. This should take around eight minutes. Once they're done, drain them.
5
Mix the cooked noodles with ricotta cheese, half a cup of Pecorino cheese, mozzarella cheese, and two teaspoons of pepper in a medium-sized bowl.
6
Divide the noodle mixture evenly among the prepared ramekins. Top each one with some extra Pecorino cheese, a drizzle of olive oil, and another sprinkle of pepper.
7
Bake the ramekins in your preheated oven until they're golden brown, about ten minutes.
8
Finally, sprinkle some fresh parsley on top to add a pop of color and freshness.