Cacio e pepe (cheese and pepper) lasagne

    35 min

    Pecorino, ricotta, mozzarella and plenty of freshly ground black peppercorns create this easy vegetarian lasagne. Make it in individual ramekins for easy serving!

    1 person made this

    Serves: 4 

    • olive oil, divided
    • 12 lasagne noodles, broken into 5cm pieces
    • 450g fresh ricotta cheese
    • 60g grated mozzarella cheese
    • 60g grated Pecorino cheese
    • 2 teaspoons freshly ground black pepper, divided
    • 2 tablespoons grated Pecorino cheese
    • 2 tablespoons chopped fresh flat-leaf parsley, or to taste
    • 1 pinch paprika for garnish

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat the oven to 230 C / Gas 8. Grease four large ramekins with 1 tablespoon olive oil.
    2. Bring a large pot of lightly salted water to the boil. Cook lasagne sheets in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
    3. Mix together drained lasagne sheets, ricotta cheese, mozzarella cheese, 60g Pecorino cheese and 1 1/2 teaspoons ground black pepper in a bowl. Divide mixture among the ramekins. Top with 2 tablespoons grated Pecorino cheese, drizzle with 1 tablespoon olive oil and sprinkle with remaining 1/2 teaspoon black pepper.
    4. Bake in the preheated oven until cheese is golden brown in spots and lasagne is heated through, about 10 minutes. Garnish with parsley and paprika, if desired.

    Parmesan cheese:

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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