Individual Cacio e Pepe Lasagnas
These individual cacio e pepe lasagnas are perfect for a dinner party or an easy weeknight family meal.
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.