Buzz
Lasagna is already a classic, but perhaps you want to boost the protein and cut down on carbs. Maybe digestive issues keep you from enjoying pasta the way you'd like, or maybe your local store just ran out. No matter the reason, you're craving lasagna, so why not try this protein-rich, lasagna-inspired casserole with egg white 'pasta' sheets? It's so tasty that it might even make you forget to grab traditional lasagna noodles next time.
I’m a fan of lasagna like anyone else (even Garfield would agree), but this version really made me reconsider my aversion to alternative noodles. The egg whites formed perfect layers, while the meat sauce and ricotta took center stage. The end result sliced beautifully, and the leftovers were just as delightful. In fact, I couldn’t wait to reheat it, so I grabbed a cold bite straight from the fridge because it smelled too good to wait for the microwave.
The great thing about using egg whites instead of traditional pasta sheets is their neutral flavor, the quick cooking time for each thin layer, and the fact that the cooked egg whites are sturdy enough to form distinct layers in your casserole. (Egg whites also make for excellent protein wraps.) I added some green goodness by mixing in a generous portion of chopped spinach. For an easier prep, grab a carton of egg whites from the store instead of cracking whole eggs. These are typically found right next to regular eggs. Shake the carton well, and you’re ready to go. If you're separating egg whites yourself, be sure to whisk them thoroughly before making the sheets to help them spread evenly and thinly.
As with any lasagna, start by prepping all your components first. This includes preparing your meat sauce, seasoning your ricotta mixture, and grating the cheeses. To make the egg white sheets, lightly grease a wide-bottomed pan. A wok works well, as I used, just tilt it to form a larger surface area. Pour about a tablespoon of olive oil into a small bowl and use a pastry brush to lightly oil the pan between each egg sheet. Heat the pan over medium. Pour about ⅓ cup of egg whites into the pan, tilting it as it cooks to spread the eggs evenly, creating a sheet around eight inches in diameter for an 8- x 11-inch casserole dish. The sheet should cook in about two minutes with no need to flip it. Carefully peel the egg white off the pan and place it on a lightly oiled plate. Lay a small piece of parchment on top before stacking the next sheet. Continue this process four more times, stacking the cooked sheets with parchment between them.
I used an 8- x 11-inch Pyrex dish, starting with a thin layer of sauce on the bottom. Next, I laid down one and a half egg white sheets, trimming any excess and fitting them together to cover the base. Spread half of the meat sauce over the sheets, then cover with another layer of egg whites. Add the spinach and cheese mixture, then finish with the final egg white sheet. Pour the remaining meat sauce over the top, followed by a sprinkle of shredded cheese. If any egg sheets are sticking out, gently tuck them into the sides of the dish to ensure they’re covered with sauce—this prevents the egg whites from becoming rubbery. Since everything is already cooked, the bake time is short—just enough to set the layers and melt the cheese. Bake at 350°F for 10-15 minutes or until the edges are bubbling. Finish by broiling for 5 minutes to toast the top layer.
Allow this protein-packed ‘zagna (say it with a little flair) to cool for 5 to 10 minutes before slicing. This casserole yields about six servings and keeps well in the fridge, covered, for up to five days.
Protein-packed ‘zagna
Ingredients:
2 cloves garlic, minced
½ medium onion, diced
5 ounces ground turkey
5 ounces ground beef
2-3 cups of bolognese sauce (I used Rao’s bolognese)
¼ teaspoon garlic powder
Salt to taste
12-ounce bag of frozen chopped spinach, thawed and drained
½ cup ricotta cheese
15 ounces liquid egg whites
2 ounces Raclette, shredded (or another melty cheese)
1 ounce Parmesan, grated
Preheat your oven to 350°F. Lightly grease a casserole dish with oil. Grab a small to medium-sized dish and set it aside.
Add a bit of oil to a medium skillet and sauté the garlic and onion over medium heat until they turn translucent—don’t let them brown. Add in the ground turkey and ground beef, breaking it up as it cooks. Season with a pinch of salt. Once the meat is fully cooked and most of the moisture has evaporated, stir in the bolognese sauce. Remove from heat and set aside.
In a small bowl, combine the ricotta with the garlic powder, chopped spinach, and salt to your taste. Mix well and set aside.
In a wide skillet or wok, lightly coat the bottom and sides with oil. Fry five thin egg white circles over medium heat, brushing the pan with oil between each one. Each egg white layer should be about ⅓ cup, so use a measuring cup to ensure even portions. Stack the cooked egg circles on an oiled dish, with a small sheet of parchment between each layer. You’re now ready to assemble!
Spoon a couple of tablespoons of meat sauce into the bottom of your casserole dish, spreading it evenly to create a moisture layer. This helps prevent the bottom layer from burning. Place one full egg white sheet, then add half of the remaining sheet to fill any gaps. Top with half of the meat sauce. Add another layer of egg white, then spread the entire spinach mixture on top. Finish with the last layer of egg white, using any leftover pieces to fill in missing areas, and cover with the remaining meat sauce. Sprinkle the shredded Raclette and Parmesan cheeses over the top.
Bake at 350°F for 10-15 minutes, or until the edges are bubbling vigorously. Broil for another five minutes to crisp up the top. Let it cool for 10 minutes before serving. This recipe yields six servings.
