Composed Cheese Lasagne With Poached Eggs

• 8 sheets lasagne
• 3 cloves garlic, peeled and roughly chopped
• 12 sprigs fresh flat-leaf parsley, leaves removed
• 9 oz ricotta
• 2/3 lb feta, crumbled
• 1/2 cup heavy cream
• 8 sprigs fresh basil, leaves removed
• 2 tbsp white wine vinegar
• 4 None eggs

1. Cook the lasagne in boiling salted water for 5 mins. Drain and refresh in cold water. Cut in half diagonally.
2. In a blender, puree the garlic, parsley leaves, ricotta, feta and cream. Season with salt and black pepper. Layer the lasagne, ricotta mixture and basil leaves on 4 serving plates.
3. In a saucepan, bring 3/4 gallon water to a boil. Stir in the vinegar and a pinch of salt. Poach the eggs one at a time for 4 mins each. Lay 1 egg on each lasagne portion and season with black pepper.

lasagne, garlic, parsley, ricotta, feta, heavy cream, fresh basil, white wine vinegar, eggs

Taken from recipes-plus.com/api/v2.0/recipes/17037 (may not work)