Carrot and Feta Lasagna
Vegetarian lasagna, with a bit of a difference, great way to use up extra carrots.
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INGREDIENTS
Nutrition- 1 1⁄2tablespoons butter
- 1tablespoon oil
- 1
- 3
- 8
- 1⁄2cup fresh basil
- 4
- 300ml cream
- 1teaspoon pepper
- 6lasagna sheets
- 400
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DIRECTIONS
- Grease ovenproof dish.
- Heat butter and oil in pan, add leeks and garlic, cook, stirring until leeks are soft.
- Add carrots, cook, covered, stirring occasionally, about 10 minutes, or until carrots are soft, cool slightly, stir in basil.
- Combine eggs, cream and pepper in bowl, mix well.
- Cover base of prepared dish with half lasagna sheets, top with half the carrot mixture, half the feta and half the egg mixture.
- Repeat layers, finishing with egg mixture.
- Bake uncovered in moderate oven about 50 minutes or until firm and browned.
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