Georgian Cheese and Egg Casserole (Achma-Style)

About This Recipe

Achma is a Georgian layered pasta and cheese bake, sometimes described as Georgia's answer to lasagna, though it uses no tomato sauce — just sheets of dough (or, in this simplified version, lasagna noodles) layered with butter and melted cheese until the top turns golden and blistered. It's a dish reserved for celebrations and family gatherings rather than a quick weeknight bake, given how rich it is. The traditional method partially cooks the dough sheets, layers them with generous amounts of butter and grated cheese, then bakes until the top is crisp while the inside stays soft and stretchy. This version keeps that structure using cooked lasagna noodles as a practical substitute for hand-rolled dough, while a mix of mozzarella and feta approximates the salty, meltable character of Georgian sulguni and imeruli cheeses. A garlic butter drizzled between the layers ties the dish together and keeps every bite from feeling one-note. Serve it hot, cut into thick squares, as the centerpiece of a Georgian-style spread with fresh vegetables on the side to cut the richness.

Ingredients

Serves 6

• 12lasagna noodles(cooked until just tender)
• 500 glow-moisture mozzarella(grated)
• 200 gfeta cheese(crumbled)
• 0.75 cupunsalted butter(melted)
• 5 clovesgarlic(minced)
• 3eggs
• 1 cupmilk
• 0.5 tspfine sea salt
• 0.25 tspblack pepper

Instructions

1. 1

   Make garlic butter

   Warm the melted butter with garlic over low heat for 2 minutes, then remove from heat.

2. 2

   Mix the custard

   Whisk eggs, milk, salt and pepper together in a bowl.

3. 3

   Combine the cheeses

   In another bowl, mix mozzarella and feta together.

4. 4

   Layer the casserole

   In a buttered baking dish, layer noodles, a brush of garlic butter, a layer of cheese, then repeat, finishing with a cheese layer on top.

   Don't skimp on the garlic butter between layers — it's what keeps the noodles from drying out and what gives achma its signature richness.

5. 5

   Add the custard

   Pour the egg and milk mixture evenly over the top, letting it seep down between the layers.

6. 6

   Bake until golden

   Bake at 190°C (375°F) for 35-40 minutes until the top is deeply golden and blistered and the edges are bubbling.

7. 7

   Rest before serving

   Let the casserole rest 10 minutes before cutting into squares — this helps it hold together when sliced.

Variations

• •

  Traditional achma uses hand-rolled dough sheets instead of pasta — if attempting this, roll dough very thin and parboil briefly before layering.

• •

  Add a layer of sautéed spinach between the cheese layers for a green version.

• •

  Make individual portions in ramekins for a dinner-party presentation.

Storage

Refrigerate covered up to 3 days. Reheat individual portions in a 180°C (350°F) oven for 15 minutes covered with foil, or microwave gently, though the top won't re-crisp.

Frequently Asked Questions