This comforting egg lasagna is a twist on the classic Italian favorite, swapping meat for a rich, earthy mushroom ragù. Layers of fresh egg pasta are nestled between creamy mascarpone, sharp cheddar, and melted mozzarella, all bound together by a savory sauce of rehydrated wild mushrooms and caramelized onions. The dish offers a luxurious texture with tender pasta sheets and a gooey, cheesy center. It is perfect for a lazy weekend brunch or a satisfying vegetarian dinner. Simple to assemble yet impressive enough for guests, this recipe delivers deep umami flavors in every bite.
Egg Recipe
Description
This comforting egg lasagna is a twist on the classic Italian favorite, swapping meat for a rich, earthy mushroom rag&# 195;¹. Layers of fresh egg pasta are nestled between creamy mascarpone, sharp cheddar, and melted mozzarella, all bound together by a savory sauce of rehydrated wild mushrooms and caramelized onions. The dish offers a luxurious texture with tender pasta sheets and a gooey, cheesy center. It is perfect for a lazy weekend brunch or a satisfying vegetarian dinner. Simple to assemble yet impressive enough for guests, this recipe delivers deep umami flavors in every bite.Ingredients
Directions
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Preheat your oven to 200ðC (400ðF). Rehydrate the dried wild mushrooms in the hot vegetable stock for 15 minutes, then drain and chop finely.
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Heat olive oil in a large skillet over medium-high heat. Add the mixed mushrooms and sauté until browned and tender, about 5-7 minutes.
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Add the rehydrated wild mushrooms, white wine, bay leaves, and chopped thyme to the skillet. Simmer until the liquid reduces by half.
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Stir in the caramelized onion marmalade and mash the mozzarella ball with a fork. Remove from heat and let cool slightly.
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In a mixing bowl, combine the mascarpone with half of the grated cheddar. Mix until smooth.
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Spread a thin layer of the mushroom mixture on the bottom of a baking dish. Lay 3 sheets of egg lasagna over it.
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Spread half of the mascarpone mixture over the pasta, then top with half of the remaining mushroom mixture.
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Repeat the layers with another 3 sheets of pasta, the remaining mascarpone, and the rest of the mushroom mixture.
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Top with the final 3 sheets of pasta. Sprinkle the remaining grated cheddar and any leftover mozzarella pieces on top.
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Bake for 30-35 minutes until the top is golden brown and the center is bubbly. Let rest for 10 minutes before serving.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 1152.0kcal
- % Daily Value *
- Total Fat 79.7g123%
- Saturated Fat 28.0g140%
- Cholesterol 917.5mg306%
- Sodium 657.5mg28%
- Total Carbohydrate 70.9g24%
- Dietary Fiber 17.2g69%
- Sugars 23.7g
- Protein 49.7g100%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
vegetarian, lasagna, mushroom, cheese, breakfast, brunch, italian, baked, comfort food, mascarpone, cheddar, mozzarella, herbs, thyme, onion, stock, easy, family dinner, oven
