Carrot and Feta Lasagna

Vegetarian lasagna, with a bit of a difference, great way to use up extra carrots.
- Ready In:
- 1hr 10mins
- Serves:
- Units:
5
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ingredients
- 1 1⁄2 tablespoons butter
- 1 tablespoon oil
- 1 medium leek, chopped
- 3 garlic cloves, crushed
- 8 medium carrots, grated
- 1⁄2 cup fresh basil
- 4 eggs, lightly beaten
- 300 ml cream
- 1 teaspoon pepper
- 6 lasagna sheets
- 400 g feta, crumbled
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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