Ingredients
4
4 servings
- •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 (Optional)
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 586
- Carbohydrate: 60g
- Fat: 25g
- Fiber: 3g
- Protein: 32g
- Sugar: 3g
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