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Vegetable lasagna with feta cheese
Vegetable lasagna with feta cheese
For 4 people
Ingredients
4 large tomatoes
1 eggplant (aubergine)
1 zucchini (courgette)
1 clove of garlic
100g / 3 ½ oz of feta cheese
1 lemon
2 tablespoons of olive oil
8 leaves of fresh basil
2 leaves of fresh mint
4 branches of fresh cilantro (coriander)Preparation
Wash and cut the vegetables into thin slices without peeling them.
Finely dice the garlic.
Heat a little oil in a saucepan.
Sear the vegetables on both sides with the garlic, salt and pepper.
Place the vegetables to soak on kitchen towel and leave them to cool.
In the meantime, crush 50g / 1 ¾ oz of feta cheese with 4 basil leaves, snipped mint, a drizzle of olive oil and the lemon juice.
Mix well.
Alternate a slice of eggplant, tomato and zucchini and use a spoon to place some of the feta preparation in between.
Chill for 20 minutes.
Sprinkle the rest of the crumbed feta cheese on top of each portion before serving, along with a basil and cilantro leaf.Enjoy your meal!
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