Cold Basil And Feta Lasagne

• 8 sheets lasagne
• 1/2 lb ricotta
• 2/3 lb feta, crumbled
• 3 cloves garlic, peeled and roughly chopped
• 12 sprigs fresh flat-leaf parsley, leaves picked from stems
• 12 tbsp whipping cream
• 10 sprigs fresh basil, leaves picked from stems
• 1/4 lb fresh mozzarella, cut into 8 slices
• 2 tbsp olive oil

1. Cook the lasagne in boiling salted water for 5 mins. Remove with a slotted spoon and plunge into a bowl of ice water.
2. Puree the ricotta, feta, garlic, parsley and cream in a blender. Season with black pepper.
3. Remove the lasagne sheets from the water and lay side by side on a tea towel. Drain well. Cut in half diagonally.
4. On 4 serving plates, layer the lasagne sheets, basil leaves and cheese mixture. Top with 2 slices mozzarella and a couple of basil leaves. Drizzle with olive oil.

lasagne, ricotta, feta, garlic, parsley, whipping cream, basil, fresh mozzarella, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/19742 (may not work)