Carrot and Feta Lasagne

A great recipe that is wonderful for dinner parties or other occasions where you’re going to be spending a bit more time on preparation to get that WOW! result.

Thanks to Fiona for the recipe!

50g butter
1tbsp olive oil
2 medium leeks, chopped into in 1-2mm slices
3 cloves of garlic, crushed
8 medium carrots, grated (about 1kg)
1/2 cup shredded fresh basil
2 eggs, slightly beaten
300ml cream
1tsp seasoned pepper
6 sheets instant lasagne
400g feta cheese, crumbled

Grease ~ 17x25cm ovenproof dish (2L capacity). Heat butter and olive oil in pan, add leeks and garlic and cook, stirring regularly until leeks are soft. Add carrots and cook, covered, stirring occasionally for about 10 minutes or until carrots are soft. Cool slightly (about 5 min) and stir in basil.

Combine eggs, cream and pepper in bowl, mix well.

Cover base of prepared dish with 3 lasagne sheets, top with half of the leek and carrot mixture, then half of the cheese, then half of the egg mixture. Repeat layering with the remaining half of the ingredients.

Bake, uncovered, in a moderate oven (180C/350F, lower for fan-forced, or turn off the fan if possible) for 45-50 min or until firm and browned.

Bon app├ętit!