Ingredients:
For the Lasagna “Sheets”:
3 large eggs
60 ml (¼ cup) heavy cream
½ tsp baking powder
Pinch of salt
For the White Cheese Sauce:
200 ml (about ¾ cup + 1 tbsp) heavy cream (30% or higher)
100 g shredded cheese (cheddar, gouda, or similar)
½ tsp salt
½ tsp garlic powder
For the Meat Filling:
600 g (1.3 lbs) ground meat (pork-beef blend, 60/40)
Spices to taste: rosemary, smoked paprika, garlic, dried tomato powder
¾ tsp salt
Other:
150–200 g sliced cheese (like gouda or cheddar) for layering
80 g shredded cheese for topping
Butter or baking paper for greasing the pan
Instructions:
Step 1: Make the Lasagna Sheets
Preheat your oven to 180°C (355°F).
Whisk together eggs, cream, baking powder, and salt until smooth.
Pour mixture onto a baking sheet lined with parchment or a silicone mat. Use a spatula to spread into a thin rectangle.
Bake for 15 minutes, or until firm and lightly golden.
Let it cool slightly, then flip onto a rack, peel off the parchment, and cut into 4 rectangular sheets.
Step 2: Make the White Sauce
In a saucepan over medium heat, combine cream, shredded cheese, salt, and garlic powder.
Stir until the cheese melts and the sauce slightly thickens. Reduce heat if needed to avoid burning.
Step 3: Cook the Meat
In a skillet, cook the ground meat over medium-high heat with all the spices and salt.
Stir frequently and cook until browned and cooked through (about 7–10 minutes).
Taste and adjust seasoning.
Step 4: Assemble the Lasagna
Line a loaf pan (about 24×14 cm / 9×5 inches) with baking paper.
Layer like this:
Lasagna sheet
Spoon of white sauce
Spoon of cooked meat
Layer of sliced cheese
Repeat 3 times
Final top layer: lasagna sheet + remaining white sauce + shredded cheese
Step 5: Bake
Bake in the oven at 180°C (355°F) for 25 minutes, until the top is golden and bubbly.
Let cool slightly before slicing into portions.
Tips:
This dish gets even better after resting for a few minutes.
You can make it ahead and reheat — it stores well in the fridge.
Feel free to add extra spices or use blue cheese or Parmesan for stronger flavor.