Basic Lasagna
This basic lasagna replaces a heavy cheese filling with a whipped egg custard that bakes up light and tender. Egg whites are beaten to stiff peaks and folded into a mix of yolks, cream and cheese, then layered with noodles and tomato sauce. The filling is flexible, so ricotta, mozzarella or cheddar all work. It serves six and needs about an hour from start to table.
Instructions
Put the egg whites in a large, spotlessly clean stainless steel bowl and whip them to stiff peaks. Set them aside, since any grease in the bowl will keep them from holding their volume.
In a second bowl, combine the egg yolks, your chosen cheese, the salt, the white pepper and the heavy cream. Stir until the mixture is evenly blended.
Fold the whipped egg whites gently into the cheese mixture. Use a light hand so the foam stays airy and the mixture looks uniform with no large white streaks.
Lay half of the cooked noodles across the bottom of a roasting pan. Spread a layer of tomato sauce over them, then a layer of the cheese mixture.
Repeat with the remaining noodles, then more tomato sauce, then the rest of the cheese mixture. The top layer should be cheese.
Cover the pan with aluminum foil and bake at 375°F for 15 minutes. Remove the foil and bake for another 20 minutes.
Take the lasagna out of the oven and let it rest for 10 minutes so the layers settle. Cut into portions and serve.
Make it personal.
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