Creamy Egg White and Spinach Lasagna

If you are looking for a dinner that feels indulgent yet remains incredibly light, this Egg White and Spinach Lasagna is your answer. This dish features layers of tender pasta nestled between a velvety white sauce and a protein-packed spinach filling. It is a sophisticated twist on a classic comfort food that will surely impress your family and friends. Whether you are hosting a dinner party or meal prepping for the week, this recipe is a must-try for any pasta lover.

Info Category	Details
Prep Time	25 Minutes
Cook Time	45 Minutes
Total Time	1 hour 10 Minutes
Servings	8 Portions
Calories	340 kcal per serving

Ingredients

Instructions

1. To begin, preheat your oven to 190°C (375°F) and lightly grease a large 9×13-inch baking dish with olive oil or butter.
2. Prepare the spinach filling by sautéing the fresh spinach in a pan until wilted, then thoroughly squeeze out all excess water to prevent a soggy lasagna.
3. In a medium mixing bowl, combine the cooked spinach, ricotta cheese, liquid egg whites, and Parmesan cheese. Stir the mixture until it is smooth and well-incorporated, then season with nutmeg, salt, and pepper.
4. For the white sauce, melt the butter in a saucepan over medium heat and whisk in the flour to create a smooth roux. Gradually pour in the warm milk while whisking constantly to prevent lumps,
5. Continue cooking the sauce until it thickens enough to coat the back of a spoon, then stir in the minced garlic and a pinch of salt.
6. Spread a thin layer of the white sauce on the bottom of the prepared baking dish to prevent the pasta from sticking.
7. Place a layer of lasagna sheets over the sauce, followed by a generous spread of the egg white and spinach mixture and a sprinkle of mozzarella.
8. Repeat these layers until all ingredients are used, finishing with a final layer of white sauce and a heavy topping of mozzarella cheese.
9. Cover the dish with foil and bake for 25 minutes. Afterward, remove the foil and bake for an additional 15 to 20 minutes until the cheese is bubbly and golden brown.
10. Finally, let the lasagna rest for at least 15 minutes before slicing so the layers set perfectly.

Expert Tips

• Dry the Spinach: The most common mistake is leaving moisture in the spinach. Use a clean kitchen towel to squeeze the greens until they are completely dry.
• Warm the Milk: When making your white sauce, always use warm milk. This simple trick prevents the flour from clumping and creates a much silkier texture.
• Don’t Overbake: Keep an eye on the cheese during the last 10 minutes. You want a golden crust, but overcooking can make the egg whites in the filling rubbery.

Variations

• Add Protein: If you prefer a meatier version, you can add cooked ground chicken or turkey between the layers. This pairs beautifully with the creamy white sauce.
• Spice it Up: For those who enjoy a kick, add a teaspoon of red chili flakes to the ricotta mixture or the white sauce.

Storage Advice

You can store leftovers in an airtight container in the refrigerator for up to 4 days. When you are ready to eat, reheat individual slices in the microwave for 2 minutes or in the oven at 170°C (340°F) covered with foil to keep the moisture locked in. This Egg White and Spinach Lasagna also freezes exceptionally well for up to 3 months.