Carrot and Feta Lasagna

READY IN: 1hr 10mins
Recipe by Sueie

Vegetarian lasagna, with a bit of a difference, great way to use up extra carrots.

Top Review by Sackville

I would never have thought of mixing together carrots, basil and a cream sauce in a lasagna but it works very well. The carrots even kept a little bite after being cooked, which I liked. The prep time took me a while but I had to grate the carrots by hand. I baked this in a 180C (350F) oven for about 30 minutes.

Ingredients Nutrition

Directions

  1. Grease ovenproof dish.
  2. Heat butter and oil in pan, add leeks and garlic, cook, stirring until leeks are soft.
  3. Add carrots, cook, covered, stirring occasionally, about 10 minutes, or until carrots are soft, cool slightly, stir in basil.
  4. Combine eggs, cream and pepper in bowl, mix well.
  5. Cover base of prepared dish with half lasagna sheets, top with half the carrot mixture, half the feta and half the egg mixture.
  6. Repeat layers, finishing with egg mixture.
  7. Bake uncovered in moderate oven about 50 minutes or until firm and browned.

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