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Ingredients
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olive oil, divided
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12 lasagna noodles, broken into 2-inch pieces
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1 (16 ounce) container fresh ricotta cheese
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½ cup shredded mozzarella cheese
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½ cup grated Pecorino Romano cheese
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2 teaspoons freshly ground black pepper, divided
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2 tablespoons grated Pecorino Romano cheese
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2 tablespoons chopped fresh flat-leaf parsley, or to taste
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1 pinch paprika for garnish (Optional)
Directions
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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.
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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.
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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 (per serving)
586 | Calories |
25g | Fat |
60g | Carbs |
32g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 586 | |
% Daily Value * | |
Total Fat 25g | 32% |
Saturated Fat 12g | 58% |
Cholesterol 64mg | 21% |
Sodium 458mg | 20% |
Total Carbohydrate 60g | 22% |
Dietary Fiber 3g | 10% |
Total Sugars 3g | |
Protein 32g | 64% |
Vitamin C 3mg | 3% |
Calcium 639mg | 49% |
Iron 3mg | 18% |
Potassium 334mg | 7% |
* 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.