You Don’t Need Pasta for This Protein Lasagna.
Lasagna is already delicious, but maybe you want to add more protein and reduce carbs, maybe digestive sensitivities are preventing you from liking pasta the way you want, or maybe the grocery store is out of stock again. Regardless, you’re craving lasagna, so instead of skipping the dish entirely, make this lasagna, a protein-packed, layered casserole with egg white “paste” sheets that’s so delicious you won’t accidentally forget to buy regular lasagna sheets. next time.
I love lasagna as much as I love another orange cartoon cat, but this dish really made me question my aversion to alternative noodles. The egg whites created undeniable layers, the meat sauce and ricotta mixture took center stage, and they sliced beautifully. Leftovers the next day were just as delicious, I even ate the first bites cold because they smelled so great I couldn’t wait 90 seconds for the microwave to do its job.
The advantage of using egg whites instead of pasta sheets is that they are relatively neutral in flavor, a thin layer cooks quickly, and cooked egg whites are strong enough to create and hold noticeable layers in your casserole. (Eggs are also great for protein wraps .) I added a bit of greenery by adding a hefty dose of chopped spinach to the mix. To make this dish easier, buy a pack of egg whites instead of breaking and separating whole eggs. Most grocery stores sell them with whole eggs. Shake well and continue. If you are using egg whites that you have separated, beat them vigorously before making the sheets. So they will lie thinner and more evenly.
As with any other type of lasagna, prep all the ingredients first. This will include preparing the meat sauce, seasoning the ricotta mixture and grated cheese. Make egg white sheets by lightly oiling a wide-bottomed pan. You can also use a wok like I did. Just tilt the pan to create a wider circle. Pour about a tablespoon of olive oil into a small bowl and use a pastry brush to rub in the oil between cooking the egg sheets. Heat a skillet over medium heat. Pour about ⅓ cup egg whites into the skillet. Tilt the pan while cooking to ensure even coverage and get the size you want, about eight inches in diameter for an 8″ x 11″ casserole dish. The egg white sheet will cook in about two minutes. The other side does not need to be fried. Carefully remove the egg white from the pan and place on a lightly oiled plate. Place a small piece of parchment on top of it so that the next sheet you place on top is less likely to stick. Do this four more times, folding the finished circles with the same side up, laying a piece of parchment between them.
I used an 8″ x 11″ Pyrex plate and started with a very thin layer of my sauce mixture on the bottom. Lay down one and a half egg leaves, breaking off the excess and folding them together to cover the bottom. Spread half of the meat sauce and top with another layer of egg white. Spread the spinach-cheese mixture over and top with the last egg white sheet and slices. Use the rest of the meat sauce to coat the top and sprinkle with grated cheese. If any layers of eggs are visible, tuck them under the edge of the dish to make sure the meat sauce coats them. This ensures that the egg whites do not get overcooked and become rubbery. The ingredients are already cooked, so the baking time is short. In fact, you just need to lay down the layers and melt the cheeses. Bake at 350°F for 10-15 minutes or until you see the edges bubbling quickly. Turn the oven on to roast for another five minutes or so, just to toast the top layer.
Let this protein-packed steak (say it through your nose) cool for 5 or 10 minutes before slicing. This casserole makes about six servings and keeps unopened in the refrigerator for up to five days.
Protein corral
Ingredients:
- 2 garlic cloves, chopped
- ½ medium onion, chopped
- 5 oz ground turkey
- 5 ounces ground beef
- 2-3 cups bolognese sauce (I used rao bolognese )
- ¼ teaspoon garlic powder
- Seasoning salt
- 12 ounce bag of frozen chopped spinach, defrosted and drained
- ½ cup ricotta cheese
- 15 oz liquid egg whites
- 2 ounces grated raclette (or other processed cheese)
- 1 ounce parmesan, grated
Preheat oven to 350°F. Lightly brush the dish with oil. Prepare a small or medium baking dish.
Add a little oil to a medium skillet and sauté the garlic and onion over medium heat until they are translucent but not brown. Add ground beef and ground turkey. Break up the meat as it cooks. Lightly salt the mixture in the pan. When the meat is done and most of the water has evaporated, add the bolognese sauce. Turn off the fire and set aside.
In a small bowl, thoroughly mix the ricotta with the garlic powder, chopped spinach, and salt to your taste. Postpone.
In a wide-bottomed skillet or wok, lightly oil the bottom and sides. Fry five thin rounds of egg white in a skillet over medium heat, brushing the skillet with oil between each frying. Each layer of egg white makes up ⅓ cup, so use a measuring cup to make portioning easier. Lay the egg circles in a stack on a greased baking sheet, laying a small piece of parchment between each layer. You are ready to assemble!
Pour a couple tablespoons of the meat sauce into the bottom of a baking dish and spread it across the bottom to keep it slightly moist. It’s just a buffer to keep the bottom layer from burning. Add one full sheet of egg white and half to the bottom, leaving the other half to fill in any missing spaces as you go. Top with half of the sauce mixture. Lay out another layer of egg white and top it with the entire spinach mixture. Top with the last layer of egg white, using the excess to patch up missing areas, and top with the other half of the meat sauce. Top with grated Raclette and Parmesan cheese.
Bake at 350°F for 10-15 minutes or until you see the edges bubbling quickly. Roast for another five minutes until the surface is browned. Refrigerate for 10 minutes and enjoy. This recipe is for six servings.