Carl’s White Lasagna
Pecorino Romano cheese
from 9 inch pan, squared
Preheat oven to 350F
Combine Ricotta, Romano, eggs, and nutmeg in a bowl.
In a 13″ x 9″ baking pan, lay two squares of bZoodles in the bottom.
Spoon 1/2 the cheese mixture over the bZoodles.
Place a sheet of parchment over it and using your hands, spread the cheese evenly. Remove parchment.
Add another layer of bZoodles, another layer of cheese. Spread cheese in the same manner.
Add a top layer of bZoodles and cover with shredded Mozzarella cheese.
Compress the lasagna with a weight: another pan, bricks, or the like. This makes the lasagna dense.
Bake for 45-60 minutes or until the top gets golden brown.
10 minutes before serving the lasagna, heat the butter in a saucepan over medium heat. When melted, add the sage, and allow the butter to brown.
When you start to see brown particles in the bottom of the pan, it’s ready.
Cut lasagna into squares. Serve with brown butter on top.
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