Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 eggs , separated
- 2 cups ricotta cheese OR shredded mozzarella cheese OR shredded cheddar cheese
- 1 pinch of salt
- ¼ tsp freshly-ground white pepper
- ½ cup heavy cream
- ~1000 g cooked lasagne noodles
- 1 ½ cups Italian Tomato Sauce
Directions
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.