Recipe by Ben Mims
- 12 lasagna noodles, broken into 2-inch pieces
- 16 oz. fresh ricotta
- 1/2 cup shredded mozzarella
- 1/2 cup grated pecorino, plus more for topping
- Olive oil
- Chopped fresh flat-leaf parsley
In pot, boil noodles until al dente; drain. In medium bowl, mix noodles, ricotta, mozzarella, 1/2 cup pecorino, and 2 tsp. pepper. Divide noodle mixture among 4 greased 8-oz. ramekins. Top with more pecorino, some oil, and pepper. Bake at 450° until golden in spots, about 10 minutes. Sprinkle with parsley.