Best Cacio E Pepe Lasagna Recipes

INDIVIDUAL CACIO E PEPE LASAGNAS

Individual Cacio e Pepe Lasagnas image

Individual cacio e pepe lasagnas.

Provided by Peggy Oliver

Categories Pasta and Noodles Pasta by Shape Recipes

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

1 (16 ounce) package lasagna noodles
1 (16 ounce) container ricotta cheese
¾ cup grated Pecorino Romano cheese
½ 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

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Grease four 8-ounce ramekins. Break 12 lasagna noodles into 2-inch pieces; save any remaining noodles for another use.
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.
Mix drained noodles, ricotta cheese, 1/2 cup Pecorino cheese, mozzarella cheese, and 2 teaspoons pepper together in a medium bowl.
Divide noodle mixture among the prepared ramekins. Top with remaining Pecorino cheese, olive oil, and pepper.
Bake in the preheated oven until golden, about 10 minutes. Sprinkle with fresh parsley.

Nutrition Facts : Calories 719.9 calories, Carbohydrate 89.4 g, Cholesterol 66.4 mg, Fat 23.7 g, Fiber 4.1 g, Protein 38.8 g, SaturatedFat 12.3 g, Sodium 523.5 mg, Sugar 4.3 g

CACIO E PEPE LASAGNA

Cacio e Pepe Lasagna image

Fast, fresh individually portioned lasagna bowls that please the stomach every time. I serve this with a small garden side salad and baked asparagus, but it easily could be a meal by itself.

Provided by Sahara B

Categories World Cuisine Recipes European Italian

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

olive oil, divided
12 lasagna noodles, broken into 2-inch pieces
1 (16 ounce) container fresh ricotta cheese
½ cup shredded mozzarella cheese
½ 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

Steps:

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

Nutrition Facts : Calories 586.1 calories, Carbohydrate 60.2 g, Cholesterol 63.5 mg, Fat 24.7 g, Fiber 2.9 g, Protein 32 g, SaturatedFat 11.5 g, Sodium 457.8 mg, Sugar 3.1 g