NO PHOTO
Ingredients
ServingsOriginal: Serves 6
- eggs, separated, separated6 each
- ricotta cheese OR shredded mozzarella cheese OR shredded cheddar cheese, or shredded mozzarella or shredded cheddar2 cups
- pinch of salt1 pinch
- freshly-ground white pepper, freshly ground1/4 tsp
- heavy cream1/2 cup
- cooked lasagne noodles, cooked~1000 g
- Italian Tomato Sauce1 1/2 cups
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
In a large spotlessly clean stainless steel bowl, whip egg whites to stiff peaks and set aside.
Combine egg yolks, cheese, salt, pepper, and heavy cream.
Gently fold egg whites into cheese mixture.
Lay half the cooked noodles in the bottom of a roasting pan. Add a layer of tomato sauce on top, then a layer of the cheese mixture. Repeat this step for a second layer of noodles/tomato/cheese. The last layer should be cheese.
Cover with aluminum foil and bake at 375°F for 15 minutes. Remove foil and bake for another 20 minutes.
Remove from oven, and let rest for 10 minutes. Serve.
