This is an Italian dish. “Fast, fresh individually portioned lasagna bowls that please the stomach every time.

Total Time: 30 minutes
Serving: 4 people

Ingredients of Cacio e Pepe Lasagnas

Direction of Cacio e Pepe Lasagnas

  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 boiling water, stirring occasionally until tender but firm to the bite, about 8 minutes. Drain.
  3. Combine the drained noodles, ricotta cheese, mozzarella cheese, 1/2 cup Pecorino Romano cheese and 1 1/2 teaspoons of pepper in a bowl. Divide the mixture among the ramekins. Garnish with 2 tablespoons of Pecorino Romano cheese, drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon of remaining black pepper.
  4. Bake in the preheated oven until the cheese is golden in places and the lasagna is hot, about 10 minutes
  5. Garnish with parsley and paprika, if desired.

Nutrition Facts

Per Serving: 586 calories; 24.7 g fat; 60.2 g carbohydrates; 32 g protein; 64 mg cholesterol; 458 mg sodium