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.
Alternatively you can mix in chuncks of your favorite candy bar (I like Snickers, but any other chocolate candy bar could work)
Every recipe calls for a different order for mixing the ingredients. In my experience it doesn’t really matter how you combine the ingredients, just make sure you don’t cook the eggs with the hot melted chocolate.
Preheat your oven at 190 degrees C.
Melt your chocolate and butter above simmering water.
Line your baking tin (I use a rectangular 15 cm by 30 cm baking tin).
Take your melted chocolate of the heat, let it cool for a few minutes.
Mix in the vanilla essence, sugar, this lowers the temperature of the chocolate a little more.
Combine with the eggs, flour, salt and coco powder.
Stir in the optional filling.
Pour the batter in the baking tin and bake for 30 to 40 minutes.
Your cooking time depends on how dense you like your brownies. Sometimes I slightly undercook my brownies. This way I can warm them up later (and cook them a bit more) in the microwave and serve them warm with vanilla ice cream or clotted cream.
Easter for me symbolizes new beginnings. It is also another occasion to relax and have a good time with people you love. Here’s my new and older suggestions for your Easter preparations:
Decorate some branches for Easter. Just trim any tree or shrub you like.
Make your own bread, it’s easier than you think. Read about baking bagels right here. By making the dough on Saturday evening, and doing the first proofing in your fridge, your timing will be perfect for brunch on Easter Sunday.
Decorate Easter eggs, a fun activity for the whole family. Boiled eggs will keep for a few days in your fridge. Make them a few days in advance. For an even easier alternative: buy boiled eggs.
Make pancakes for your Easter brunch. The batter can also be made a day in advance and kept in your fridge.
Bake some yummy cupcakes and ice them in easter colors.
After hunting for Easter eggs, hand out home made bags to take your treasures home.