Carrot And Feta Lasagna Recipes

CARROT AND FETA LASAGNA

Steps:

• 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.

POLENTA LASAGNA WITH FETA AND KALE

Steps:

• Preheat oven to 375°F.
• In a large pan, heat olive oil over medium-high flame. Sauté onions and rosemary until the onions begin to brown. Add garlic and carrots. Sauté until garlic fragrances the oil, about 2 minutes. Add kale and sauté until tender, then remove pan from heat.
• Grease the bottom and sides of a 8x8-inch baking dish. Cut polenta into slices no thicker than 1/4 inch. Line the bottom of the pan with 1/2 of the polenta slices, overlapping them slightly to cover the whole bottom of the pan.
• Pour 1/2 cup of the marinara sauce over the polenta and spread it evenly. Distribute mashed feta cheese over the marinara sauce. Scatter olives over the feta, then top with an even layer of the kale mixture. Place the remaining polenta slices in a layer, overlapping slightly. Spread remaining 1/2 cup of marinara sauce. Sprinkle shredded pecorino evenly across the top.
• Bake for 25 minutes or until the top layer of cheese is beginning to brown around the edges. Allow to sit for 5-10 minutes before slicing and serving (use a spatula).

CARROT LASAGNE

Steps:

• Preheat oven to 200C, and brush some of the melted butter inside a lasagne/casserole dish.
• Mix carrots, cheeses, onion, herbs, seasonings and egg in a bowl.
• Place half the carrot mix into casserole dish, and top with a layer of the lasagne sheets.
• Brush the lasagne sheets with the rest of the melted butter. Cover with a single layer of tomato slices, and drizzle the sour cream over the tomato.
• Cover the tomatoes with another layer of lasagne sheets, followed by the rest of the carrot mix.
• Top with a single line of tomato slices down the middle of the dish. Combine the extra cheese and the breadcrumbs, and sprinkle them on top.
• Bake for approximately 35-40 minutes, until golden and crusty on top.

PORTABELLA MUSHROOM WITH SPINACH AND FETA LASAGNA (VEGETARIAN)

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• Cook the lasagna noodles until soft.
• Meanwhile in a saucepan, stir together the tomatoes (with juice), tomato sauce, tomato paste, vinegar and seasonings; heat till a medium boil; reduce the heat, cover, and simmer for 20-25 minutes.
• in a medium bowl, stir together 1-1/2 cups mozzarella cheese, feta cheese, spinach and the egg.
• In the bottom of the prepared baking dish, spread 1/3 of the sauce on the bottom.
• Layer 3 pieces of cooked lasagna noodles on top of the sauce.
• Then 1/2 of the cheese mixture.
• Then 1/2 of the sliced mushrooms.
• Then another 1/3 of the sauce; repeat.
• Top with the remaining pasta, then the balance of the sauce and then mozzarella cheese.
• Cover with foil; bake for 25 minutes, uncover, and bake for 5-7 minutes longer, or until the cheese melts.