Rating: 4 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

Fast, fresh individually portioned lasagna bowls that please the stomach every time. I serve this with a small garden side salad and baked asparagus, but it easily could be a meal by itself.

Recipe Summary

cook:
20 mins
total:
35 mins
prep:
15 mins
Servings:
4
Yield:
4 8-ounce individual ramekins
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C). Grease four 8-ounce ramekins with 1 tablespoon olive oil.

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  • 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.

Nutrition Facts

586 calories; protein 32g; carbohydrates 60.2g; fat 24.7g; cholesterol 63.5mg; sodium 457.8mg. Full Nutrition
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