Lasagna with Cheese and Italian Tomato Sauce

Introduction

This lasagna uses whipped egg whites folded into a cheese and cream mixture, so the filling bakes up lighter than a standard dense ricotta layer. With two layers of cooked lasagne noodles, Italian Tomato Sauce, and a short 35-minute bake, it fits a weeknight dinner but still slices cleanly after a 10-minute rest.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 6

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

Instructions

1. In a large spotlessly clean stainless steel bowl, whip egg whites to stiff peaks and set aside.
2. Combine egg yolks, cheese, salt, pepper, and heavy cream.
3. Gently fold egg whites into cheese mixture.
4. 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.
5. Cover with aluminum foil and bake at 375°F for 15 minutes. Remove foil and bake for another 20 minutes.
6. Remove from oven, and let rest for 10 minutes. Serve.

Variations

• Use ricotta cheese instead of shredded mozzarella cheese or shredded cheddar cheese if you want a softer, more custard-like filling that spreads easily between the noodles.
• Use shredded mozzarella cheese for more pull and a firmer top layer that browns lightly after the foil comes off.
• Use shredded cheddar cheese if you want a sharper, saltier finish and a more pronounced browned crust.
• Increase the Italian Tomato Sauce slightly if you prefer a looser, saucier lasagna; the slices will be softer and less structured.
• Bake uncovered for a few extra minutes at the end if you want more color on the top cheese layer and slightly firmer edges.

Tips for Success

• Keep the bowl for the egg whites completely clean and dry; any grease will make it harder to reach stiff peaks in step 1.
• Stop whipping the egg whites when the peaks stand up on their own but still look smooth, not dry or grainy.
• Fold the egg whites into the cheese mixture gently in step 3 so you keep as much volume as possible in the filling.
• Make sure the cooked lasagne noodles are well drained before layering so the finished lasagna does not turn watery.
• Rest the baked lasagna for the full 10 minutes so the layers set and the slices hold together better.

Storage and Reheating

Store leftovers in an airtight container or cover the baking dish tightly and refrigerate for up to 3 days. For longer storage, wrap individual portions well and freeze for up to 2 months.

Reheat refrigerated portions in a 350°F oven, covered, for 15 to 20 minutes, or microwave in short intervals until heated through. Reheat from frozen after thawing overnight in the fridge for more even warming and better texture.

FAQ

Can you use any of the cheeses listed, or does one work better?

Yes. Ricotta gives you a softer filling, mozzarella gives you more stretch, and cheddar gives you a sharper flavor and firmer top.

Can you assemble this ahead of time?

Yes. You can assemble it a few hours ahead, cover, and refrigerate it, then bake as directed; add a few extra minutes if it goes into the oven cold.

Why are the egg whites whipped separately?

Whipping the egg whites adds air, which makes the cheese layer lighter and less dense after baking. It also helps the filling puff slightly in the oven.

Can you use oven-ready lasagne noodles instead of cooked lasagne noodles?

Not for this version as written. The recipe is built around cooked noodles, and the sauce quantity is too low to properly hydrate oven-ready sheets.