This one of those vegetarian dishes which my family just loves. It is so full of flavour and different textures that everybody feels satisfied after eating this green lasagne.
Unlike a traditional lasagne, there is no need for endless simmering to create a rich sauce. This sauce is made by simply mixing the right ingredients. You might never have tried using egg in a lasagne before, but I can promise you it is a perfect match with the ingredients in this dish. It also helps you get you protein intake for the day.
Like an oven bake, I like to make this dish a day or two in advance. This helps me stay organised with our busy schedules.
If you are an avid meat lover you could easily add bacon cubes or pancetta to the mushroom mix.
Spinach, egg and mushroom lasagne (3 portions)
- 300 grams of spinach (sliced and frozen, or stir fried and finely sliced)
- 250 grams of (button) mushrooms
- 1 onion, finely sliced
- 1 clove of garlic, finely sliced
- 500 grams of “kwark” (replace with cottage cheese and/or creme fraiche)
- 120 grams of grated cheese
- 3 eggs, hardboiled
- lasagne sheets, about 150 grams
- oven dish of 25 by 35 cm, or a similar size
- Fry your onions, mushrooms and garlic until brown and soft.
- In a mixing bowl, combine the spinach, mushroom mix, half of the “kwark” and half of the cheese.
- Season the filling with salt, pepper and a pinch of nutmeg.
- Now you are ready to make your layers:
- A layer of filling, topped with lasagne sheets.
- Top the sheets with more filling and your sliced egg. Season your egg and top with lasagne sheets.
- Another layer of filling, topped with lasagne sheets.
- For your final layer. Mix half of the leftover cheese with your kwark and season. Spread this mix over the lasagne sheets.
- Top your bake of with a sprinkling of grated cheese.
- Now your lasagne is ready for the oven, or for your fridge.
- Bake in the oven at 220 degrees C for 30 minutes.
Find my favorite oven bakes here.
