Original Menu Cacio e Pepe Lasagna :: Best Family Recipes
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| Cacio e Pepe Lasagna |
"Fast, sparkling in my opinion portioned lasagna bowls that please the stomach on every occasion. I serve this with a small lawn aspect salad and baked asparagus, however it without problems could be a meal by using itself."
Ingredients :
- olive oil, divided
- 12 lasagna noodles, broken into 2-inch pieces
- 1 (sixteen ounce) container clean ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Pecorino Romano cheese
- 2 teaspoons freshly floor black pepper, divided
- 2 tablespoons grated Pecorino Romano cheese
- 2 tablespoons chopped clean flat-leaf parsley, or to flavor
- 1 pinch paprika for garnish (non-compulsory)
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 35M |
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- Preheat the oven to 450 stages F (230 tiers C). Grease four 8-ounce ramekins with 1 tablespoon olive oil.
- Bring a large pot of gently salted water to a boil. Cook lasagna noodles inside the boiling water, stirring once in a while until soft yet corporation to the bite, approximately 8 mins. Drain.
- Mix together drained noodles, ricotta cheese, mozzarella cheese, half cup Pecorino Romano cheese, and 1 1/2 teaspoons pepper in a bowl. Divide aggregate the various ramekins. Top with 2 tablespoons Pecorino Romano cheese, drizzle with 1 tablespoon olive oil, and sprinkle with closing half teaspoon black pepper.
- Bake in the preheated oven until cheese is golden brown in spots and lasagna is heated through, about 10 mins. Garnish with parsley and paprika, if desired.
Notes :
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