Egg White Wrap Lasagna

Thin egg-white wraps replace pasta sheets in this layered ricotta, tomato, and mozzarella bake. Rolling the wraps briefly removes springiness, and resting the finished casserole helps six portions hold their shape.

Details

Yield: 6 servings
Prep: 20 minutes
Bake: 45 minutes covered plus 10 minutes uncovered
Equipment: 8-inch square baking dish, rolling pin, bowl, foil, spatula, thermometer

Ingredients

6 plain 6-inch egg-white wraps
1 1/2 cups part-skim ricotta
1 large egg
1 teaspoon dried Italian seasoning
1/4 teaspoon black pepper
24 ounces thick marinara sauce
1 1/2 cups shredded part-skim mozzarella, divided
2 tablespoons grated Parmesan
Cooking spray

Method

Heat oven to 375°F. Coat an 8-inch square dish. Roll each wrap gently between parchment to flatten it, then trim as needed to fit.
Mix ricotta, egg, Italian seasoning, pepper, and 1/2 cup mozzarella.
Spread 1/2 cup marinara in the dish. Add two wraps, trimming or overlapping slightly. Spread one third of the ricotta mixture and 1/2 cup sauce. Repeat twice, ending with sauce.
Cover tightly with foil and bake 45 minutes. Remove foil, add remaining 1 cup mozzarella and Parmesan, and bake 10 minutes more.
Verify the center reaches 165°F and the sauce bubbles at the edges. Rest 15 minutes, then cut into six pieces.

Layering and ingredient function

Thick marinara limits excess liquid because egg-white wraps do not absorb sauce like dry pasta. Ricotta and egg form the creamy layer; the egg must cook fully. Rolling reduces the wraps’ spongy curl and helps them lie flat. Do not stack all six together without filling between them.

Troubleshooting

A watery casserole usually comes from thin sauce or un-drained ricotta. If ricotta has visible whey, drain it in a fine sieve for 20 minutes before measuring. Keep the foil sealed during the first bake so edges do not dry. If the center has not reached 165°F, replace the foil and continue in 5-minute increments. Resting is essential: cutting immediately releases hot filling.

Substitutions and storage

Full-fat ricotta or mozzarella can replace part-skim by equal measure. Cottage cheese is not a direct substitute unless drained and blended. Any brand of plain egg-white wrap may be used if six inches wide; larger wraps should be trimmed rather than changing layer count. Refrigerate within 2 hours and use within 4 days. Reheat portions to 165°F. Freeze cooled portions for up to 2 months and thaw overnight in the refrigerator.

Portioning and serving

After the 15-minute rest, mark the casserole into two rows by three rows with the tip of a knife. Cut fully through the wrap layers and lift each piece with a wide spatula. Serve with a crisp green salad rather than pouring additional thin sauce over the top; extra liquid can obscure the layered texture.

If assembling ahead, cover and refrigerate for no more than 24 hours, then bake from cold and rely on the 165°F center temperature rather than the minimum time.

Egg White Wrap Lasagna