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Egg Recipe

Egg Recipe recipe image
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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 1152.0
Dietary: Vegetarian
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
  • Tbsp olive oil
  • g mixed mushrooms
  • g pack dried wild mushrooms
  • ml hot vegetable or mushroom stock
  • g caramelised onion marmalade
  • ml white wine
  • 2 Bay leaves
  • Tbsp fresh chopped thyme
  • g mascarpone
  • 9 Sheets fresh egg lasagne
  • g medium Cheddar, grated
  • g ball light mozzarella, drained and
Directions
  1. 1
    Preheat your oven to 200ðC (400ðF). Rehydrate the dried wild mushrooms in the hot vegetable stock for 15 minutes, then drain and chop finely.
  2. 2
    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.
  3. 3
    Add the rehydrated wild mushrooms, white wine, bay leaves, and chopped thyme to the skillet. Simmer until the liquid reduces by half.
  4. 4
    Stir in the caramelized onion marmalade and mash the mozzarella ball with a fork. Remove from heat and let cool slightly.
  5. 5
    In a mixing bowl, combine the mascarpone with half of the grated cheddar. Mix until smooth.
  6. 6
    Spread a thin layer of the mushroom mixture on the bottom of a baking dish. Lay 3 sheets of egg lasagna over it.
  7. 7
    Spread half of the mascarpone mixture over the pasta, then top with half of the remaining mushroom mixture.
  8. 8
    Repeat the layers with another 3 sheets of pasta, the remaining mascarpone, and the rest of the mushroom mixture.
  9. 9
    Top with the final 3 sheets of pasta. Sprinkle the remaining grated cheddar and any leftover mozzarella pieces on top.
  10. 10
    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.

Keywords: vegetarian, lasagna, mushroom, cheese, breakfast, brunch, italian, baked, comfort food, mascarpone, cheddar, mozzarella, herbs, thyme, onion, stock, easy, family dinner, oven
Read it online: https://www.chefs-mate.com/recipe/egg-recipe-211/