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