Carl’s White Lasagna
This is a variation on the lasagna recipe that’s in my bZoodles Cookbook. I served it at Ketofest 2019 on Social Saturday at RD86.
This luscious lasagna has the flavor of my ravioli with sage brown butter sauce, except in a lasagna form. There are three layers of bZoodles and only two layers of filling, both comprised of Ricotta cheese, Pecorino Romano cheese, eggs, and nutmeg. It’s topped with mozzarella and baked.
The secret weapon is the sage brown butter which you spoon over the top. The butter brings this amazing lasagna to another level.
Photos will come after Ketofest!
| Prep Time | 30 minutes |
| Cook Time | 60 minutes |
| Servings |
servings
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Ingredients
- 24 oz Ricotta cheese
- 12 oz Pecorino Romano cheese grated
- 4 eggs large
- 6 sheets bZoodles from 9 inch pan, squared
- 1 tsp ground nutmeg
- 8 oz Mozzarella cheese shredded
- 1/2 pound butter 2 sticks
- 8 sprigs fresh sage chopped
- 1 sheet parchment paper
Ingredients
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Instructions
- 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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