Beef Lasagna With Porcini and Quail Eggs

  • Difficulty: Medium
  • one hour and 15 minutes
  • 6 servings

There are countless ways to make a delicious lasagna. It all comes to the ingredients that you use, and for this one, we’ve sure brought up the big guns! This lasagna has ground beef, tomato sauce, Greek yogurt, all topped with some delicious shredded mozzarella. And, let’s not forget a few quail eggs on top!

Ingredients Needed for Beef Lasagna With Porcini and Quail Eggs

1 tablespoon olive oil
1 onion, chopped
7 ounces of porcini
1 tablespoon tomato paste
1 pound ground beef
salt
pepper
1 cup tomato sauce
1 teaspoon dried thyme
4 ounces of cream cheese
1 small red onion, chopped
1 spring onion, chopped
4 ounces of greek yogurt
9 lasagna sheets
1 cup mozzarella, shredded
9 quail eggs

How to Cook Beef Lasagna With Porcini and Quail Eggs

  1. Heat the olive oil in a skillet over medium heat. Add the onion, porcini mushrooms, tomato paste, and beef.
  2. Give it a good stir and season with salt and pepper. Cook until the meat is well-browned. Pour the tomato sauce and season with thyme. Cook for an additional 2 minutes.
  3. Next, you can start making the sauce. Add the cream cheese, red onion, spring onion, Greek yogurt in a small bowl. Season with salt and mix until smooth.
  4. Preheat the oven to 380 degrees F/190 degrees C.
  5. Lay 3 lasagna sheets on the bottom of a squared baking dish. It should be around 10 inches (25 cm) long. Top it with 1/2 of the meat and 1/2 cup of mozzarella.
  6. Add 3 more lasagna sheets and the yogurt sauce of the second layer.
  7. For the third layer, add the remaining lasagna sheets, meat, and mozzarella. Evenly spread the quail eggs in a 3X3 pattern.
  8. Slide the dish into the oven for the next 35 minutes. You can garnish with some spring onion.

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