Cacio e Pepe Lasagna Recipe: This Creamy 5-Ingredient White Lasagna Recipe Is Delicious by Donna John

Pasta Dinner Vegetarian
7 months ago
Cacio e Pepe Lasagna Recipe: This Creamy 5-Ingredient White Lasagna Recipe Is Delicious

Cacio e pepe is an amazing Italian pasta dish created in Rome that's simply pasta, cheese and black pepper. This easy recipe is a twist on the classic, turning it into a lasagna!

You can bake this creamy cacio e pepe lasagna recipe in individual ramekins or in a shallow casserole baking dish like I did. Serve it as a vegetarian main dish or as a side dish. Next time I'll sprinkle some crushed red pepper flakes on top before baking.

Cuisine: Italian 
Prep Time: 10 minutes
Cook Time: 20 minutes

Total Time: 30 minutes
Servings: 4


  • 12 lasagna noodles, broken into 2-inch pieces
  • 1 container (15 to 16 ounces) ricotta 
  • 1/2 cup shredded mozzarella
  • 1/2 cup grated Parmesan or pecorino, plus more for top
  • 1 - 2 teaspoons black pepper (I used about 1 teaspoon then sprinkled more on the top)
  • olive oil
  • fresh chopped parsley, for garnish (optional)

Here's how to make it: 

  • Boil the lasagna noodles until al dente, according to box directions.  Drain and put into a large bowl.
  • Add the ricotta, mozzarella, Parmesan and black pepper. Mix well.
  • Divide the mixture between four oiled 8-ounce ramekins or one shallow casserole dish. Top with more grated Parmesan and black pepper. Drizzle with a little olive oil.
  • Bake in a preheated 450-degree F oven for about 10 minutes or until hot, bubbly and brown in spots.

Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.

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Elisa Schmitz, 30Seconds
Youโ€™re speaking my love language here. Absolutely delish!
nice way to make this classic recipe even more interesting...
Italian food is my favorite this looks so good ๐Ÿ

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