My mother used to cook a fantastic meal with pork chops. My family members all adore it. Serving with rice.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 8-ounce individual ramekins |
Ingredients
- olive oil, divided
- 12 lasagna noodles, broken into 2-inch pieces
- 1 (16 ounce) container fresh ricotta cheese
- ½ cup shredded mozzarella cheese
- ½ cup grated Pecorino Romano cheese
- 2 teaspoons freshly ground black pepper, divided
- 2 tablespoons grated Pecorino Romano cheese
- 2 tablespoons chopped fresh flat-leaf parsley, or to taste
- 1 pinch paprika for garnish (Optional)
Instructions
- 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.
Nutrition Facts
| Calories | 586 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 3 g |
| Protein | 32 g |
| Saturated Fat | 12 g |
| Sodium | 458 mg |
| Sugars | 3 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Added seasoned black beans
Too many noodles and not enough cheese! Lacked in flavor. I added some sweet Italian sausage and garlic which helped but still way to bland! I will try again but will add some traditional spices, fewer noodles and more ricotta cheese!
Very good!! Kids ate every bite!
did not care for this at all
I was not impressed with this recipe. He other reviews weren’t very helpful as they added ingredients, used different kinds of noodles, or less cheese. Basically the whole thing was a cheesey, gloppy, mess. It needed more flavoring than what the cheese could supply. I would make a cheese sauce with the ricotta and maybe some chicken broth and definitely add some steamed broccoli or spinach.
i did make this almost according to the recipe. the only thing i added was about 1 c. tom. sauce as i didn’t think it would be saucy enough. i made it for a casserole dish (about 11 x 9). i used 8 noodles, 12 oz ricotta, 1 c. motz, 3/4 c. parm and 1/2 c. asiago (only because i had lots of it). i cooked the noodles, THEN cut them into smaller pieces – no problem with them sticking together that way. this is a great way to make lasagna but my guest and i did agree that it would be good with gr. beef in it. also, cottage cheese (pulsed in the food processor) would be just as good, and a lot less expensive, than ricotta. i would make it again as it was easy to assemble, used a lot less cheese (which can be expensive) and was very good with a side salad and a piece of garlic bread.
Loved it! I love lasagna, but my boyfriend isn’t as crazy about it. This doesn’t require sauce and it is easy.
Loved by all my family
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 tongs to manually separate the noodles while stirring. Reading the title, I expected a lighter dish. This is a rich and cheesy lasagne that will satisfy you. It went nicely with a light salad. Thank you for the recipe.