(Eggs also make forgreat protein wraps.)
I included a little greenery by adding a hefty dose of chopped spinach to the mix.
To make this dish simpler, buy acarton of egg whitesinstead of cracking and separating whole eggs.
Most grocery stores sell these right alongside their whole eggs.
Give it a good shake and proceed.
If you are using egg whites that youve separated, give them a vigorous whisk before making the sheets.
Theyll spread more thinly and evenly that way.
Just as you would when making any other bang out of lasagna, prepare all of the components first.
Thatll involve getting your meat sauce together, your ricotta mixture seasoned, and the cheeses grated.
Make the egg white sheets by lightly oiling a wide bottomed pan.
you’re free to also use a wok, like I did.
Just tilt the pan to create a wider circle.
Heat the pan on medium heat.
Pour about 13 cup of egg whites into the pan.
The egg white sheet will cook through in about two minutes.
Theres no need to cook the other side.
Peel the egg white carefully off of the pan and place on a lightly oiled plate.
Spread out half of the meat sauce, and cover with another layer of egg white.
Spread the spinach and cheese mixture, and cover with the last egg white sheet and pieces.
Use the rest of the meat sauce to cover the top and sprinkle on the shredded cheeses.
This ensures the egg whites dont overcook and become rubbery.
The components have already been cooked, so the bake time is short.
Its really just to settle the layers and melt the cheeses.
Bake at 350F for 10-15 minutes or until you see the edges are bubbling rapidly.
Flick the oven to broil for another five minutes or so, just to toast the top layer.
Let this protein-packed zagna (say it through your nose) cool for 5 or ten minutes before slicing.
Lightly coat a dish with oil.
Have a small to medium casserole dish at the ready.
Add the ground beef and ground turkey.
Break up the meats as they cook.
Lightly salt the mixture in the pan.
Once the meats are cooked through and most of the water has evaporated, stir in the bolognese sauce.
Turn off the heat and set aside.
In a wide-bottomed skillet, or a wok, lightly brush oil on the bottom and sides.
Each egg white layer is a 13 cup, so use a measuring cup to help make portioning easier.
Youre ready to assemble!
This is just a buffer to keep the bottom layer from burning.
Cover with half of the sauce mixture.
Lay down another layer of egg white, and top that with the entire spinach mixture.
Cover the surface with the shredded Raclette and Parmesan cheeses.
Bake at 350F for 10-15 minutes, or until you see the edges are bubbling rapidly.
Broil for another five minutes to toast the surface.
Cool for 10 minutes, and enjoy.
This recipe makes six servings.
