Cacio e Pepe Lasagnas

(from castro15’s recipe box)

Categories: Pasta


  • 12 lasagna noodles, broken into 2-inch pieces
  • 16 oz. fresh ricotta
  • 1/2 cup shredded mozzarella
  • 1/2 cup grated pecorino, plus more for topping
  • Olive oil
  • Chopped fresh flat-leaf parsley


  1. In pot, boil noodles until al dente; drain. In medium bowl, mix noodles, ricotta, mozzarella, 1/2 cup pecorino, and 2 tsp pepper. Divide noodle mixture among 4 greased 8-oz. ramekins. Top with more pecorino, some oil, and pepper. Bake at 450 until golden in spots, about 10 minutes. Sprinkle with parsley.

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