Carrot, Feta and Dill Lasagna

I am not normally a huge fan of lasagna but this version has certainly won my vote. Light, fresh flavours combine to produce a substantial supper dish that will please vegetarians and meat lovers alike. These quantities provide 4 generous servings but with accompaniments, will easily serve 6. Recipe from Savoie Faire cookery school.

Category:  Main Course Vegetarian  - 
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Ingredients

For 4 Serving(s)

Recipe

  • 4 carrots, scrubbed & grated
  • 2 onions, finely sliced
  • 1/2 leek, finely sliced
  • 2 cloves garlic, crushed
  • 1 vegetable stock cube in 1/2 cup water
  • 250ml milk
  • 400g Feta, crumbled
  • 1/2 handful grated cheese
  • handful breadcrumbs
  • 1 can chopped tomatoes
  • lasagne sheets
  • sea salt, pepper & paprika

Carrot, Feta and Dill Lasagna Directions

  1. Preheat oven to 180 °C
  2. Sauté the onions, garlic and leeks in a little oil for 5 minutes until soft. Add to the pan the grated carrots the milk, water, vegetable stock, crumbled feta and salt & pepper. Cook for a further 10 minutes on a medium heat, adding extra milk if necessary, the final consistency should be fairly liquid which will be absorbed by the lasagne.
  3. Layer in a lasagna dish as follows; layer of vegetable mix, sprinkle of cheese, sheet of lasagna. Repeat several times finishing with a layer of vegetable mix on top. Finish with a reduced mix of canned tomatoes, ½ cup wine, salt & pepper, chopped chives and reduce until thick, pour over the top, sprinkle breadcrumbs, paprika and grated cheese. Place in the oven for 30 minutes.
  4. Serve with salad and garlic bread.
  5.  
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