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Ingredients35 m servings 586 cals
Original recipe yields 4 servings (4 8-ounce individual ramekins)
- 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.
Per Serving: 586 calories; 24.7 g fat; 60.2 g carbohydrates; 32 g protein; 64 mg cholesterol; 458 mg sodium. Full nutrition
ReviewsRead all reviews 2
I used no boil (gluten free) noodles but boiled them for 4 minutes anyway. The trick with this dish is keeping the noodles separated while mixing them with the cheese mixture. I used silicone to...