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  - 


For 4 Serving(s)


  • 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.