Cacio e Pepe Lasagna

olive oil, divided
12 oven ready lasagna noodles, broken into 2-inch pieces
1 (16 ounce) container fresh ricotta cheese
1/2 cup shredded mozzarella cheese
1/2 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)

Preheat the oven to 450 degrees F (230 degrees C).
Grease four 8-ounce ramekins with 1 tablespoon olive oil.
Mix together 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.