Carrot and feta lasagna
Ingredients 50 grams butter 1 tblsp garlic infused olive oil 2 leeks finely sliced 2 cloves of garlic 1kg carrots grated 1tsp dried basil 4 eggs lightly beaten 300 ml cream 1tsp seasoned pepper GF dried lasagna sheets 400g feta crumbled Method Heat butter and oil. Add leeks and garlic. Cook until are soft. Add carrots. Cover and cook for around 10 mins or until carrots are soft. Stir in basil. Combine eggs, cream and pepper. Put hot water in bowl and dip lasagna sheets in for 30 to 60 secs. Cover base of lasagna dish with half lasagna sheets. Top with half carrot mix, half the feta and half the egg mix. Repeat. Bake uncovered at 180 for 50 mins
