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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Vegetarian lasagna, with a bit of a difference, great way to use up extra carrots. 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:
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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