How to make delicious lasagna without pasta

Lasagna is already delicious, but you might want to sneak in some protein and cut down on carbs., or the grocery store may have run out again.Anyway, you’re craving lasagna here, so IRather than quit cooking altogether, use egg white “pasta” sheets to make this lasagna-style, protein-first, layered casserole.

I love lasagna as much as the next orange cartoon cat, but this dish really made me question my resistance to alternative noodles. was the star and beautifully sliced. I couldn’t wait 90 seconds for the microwave to work.

The advantages of using egg whites instead of pasta sheets are that they are relatively neutral in flavor, thin layers cook quickly, and the cooked egg whites are strong enough to create and hold discernment.Layer on your casserole. (I also make eggs. great protein wrap.) I added more chopped spinach to the mix and a little greens. To make this dish easier, egg white carton Instead of cracking and separating whole eggs. Most grocery stores sell these with whole eggs. Shake well before proceeding. If using separated egg whites, whisk vigorously before making sheets.

As you would when making any other type of lasagna, first prepare all the ingredients. Lightly oil and make an egg white sheet. Like me, you can also use a wok. Simply tilt the pan to create a wider circle. Pour 1 tablespoon of olive oil into a small bowl and use a pastry brush to swipe the oil over while you cook the egg sheets. Pour about 1/3 cup egg whites into pan. While cooking, tilt the pan to ensure even coverage and get the size you want. Approximately 8 inches in diameter and 8 x 11 inch casserole dish. The egg white sheet will bake in about 2 minutes. No need to bake one side. Carefully peel the egg whites from the pan and place them on a lightly greased plate. Place a small piece of parchment on top to prevent the next layer of parchment from sticking. Do this four more times and place the finished circles face up with parchment paper in between.

I used 8- X 11 inch PI started by swiping a very thin swipe of the sauce mixture on the bottom of the yrex dish. Lay out 1.5 egg sheets, cut off the excess and puzzle together to cover the bottom. Spread half of the meat sauce and layer the egg whites. Spread the spinach and cheese mixture and cover with the last egg white sheet and pieces. Top with remaining meat sauce and sprinkle with shredded cheese. If you can see a layer of eggs, push them to the side of the dish and make sure the meat sauce covers it. Since the ingredients are on fire, the baking time is short. Just arrange the layers and let the cheese melt. Bake at 350°F for 10-15 minutes or until edges are bubbly. Flick the oven and bake for another 5 minutes or so to bake the top layer.

Allow this protein-packed ‘zagna (say it through your nose) to cool for 5 minutes Or 10 minutes before slicing. This casserole serves approximately 6 servings, covers, and refrigerates for up to 5 days.

Protein-rich zagna

material:

• 2 cloves of garlic (chopped)
• 1/2 medium onion, chopped
• 5 ounces ground turkey
• 5 ounces ground beef
• 2-3 cups bolognese sauce Lao Bolognese)
• Garlic powder ¼ tsp
• salt for seasoning
• 12-1-ounce bag 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 grated parmesan cheese

Preheat oven to 350°F. Lightly oil the dish. Prepare a small to medium casserole dish.

Heat a little oil in a frying pan over medium heat and fry the garlic and onion over medium heat until translucent. Add ground beef and ground turkey; Meat is loosened while grilling. Lightly salt the pan. When the meat is cooked through and most of the moisture has evaporated, stir in the Bolognese sauce. Turn off heat and set aside.

In a small bowl, mix together the ricotta cheese, garlic powder, chopped spinach and salt of your choice. set aside.

In a wide-bottomed skillet or wok, lightly oil the bottom and sides. Fry 5 thin circles of egg whites in a skillet over medium heat, brushing the skillet with oil between each fry. Stack the egg circles in an oil-coated dish with a small piece of parchment paper inside.

Scoop 2 tablespoons of meat sauce into the bottom of a casserole dish and spread it out to drizzle the bottom. This is just a buffer to keep the bottom layer from burning. Add 1 egg white sheet and a half to the bottom and set aside the other half to fill in the missing space. Cover with half of the sauce mixture. Place another layer of egg whites and place the entire spinach mixture over it. Top with shredded raclette and Parmesan cheese.

Bake at 350°F for 10-15 minutes or until edges are bubbly. Bake for an additional 5 minutes to sear the surface. Chill for 10 minutes and serve. This recipe makes 6 servings.