Healthy Meal Prep
Individual Cacio e Pepe Lasagnas

Individual Cacio e Pepe Lasagnas


Individual cacio e pepe lasagnas.


  • 1 (16 ounce) package lasagna noodles
  • 1 (16 ounce) container ricotta cheese
  • ¾ cup grated Pecorino Romano cheese
  • ½ cup shredded mozzarella cheese
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon olive oil, or as needed
  • freshly ground black pepper to taste
  • 1 tablespoon chopped fresh flat-leaf parsley, or to taste


  1. Preheat the oven to 450 degrees F (230 degrees C). Grease four 8-ounce ramekins. Break 12 lasagna noodles into 2-inch pieces; save any remaining noodles for another use.
  2. 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.
  3. Mix drained noodles, ricotta cheese, 1/2 cup Pecorino cheese, mozzarella cheese, and 2 teaspoons pepper together in a medium bowl.
  4. Divide noodle mixture among the prepared ramekins. Top with remaining Pecorino cheese, olive oil, and pepper.
  5. Bake in the preheated oven until golden, about 10 minutes. Sprinkle with fresh parsley.

Add comment

Individual Cacio e Pepe Lasagnas

Servings Per Recipe: 4
Calories: 719.9
% Daily Value *
protein: 78 %
carbohydrates: 29 %
dietary fiber: 16 %
fat: 36 %
saturated fat: 62 %
cholesterol: 22 %
vitamin a iu: 14 %
niacin equivalents: 80 %
vitamin b6: 11 %
vitamin c: 3 %
folate: 60 %
calcium: 68 %
iron: 24 %
magnesium: 29 %
potassium: 11 %
sodium: 21 %
calories from fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018,
ESHA Research, Inc. All Rights Reserved