Cold Basil And Feta Lasagne

1. 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. 2

   Puree the ricotta, feta, garlic, parsley and cream in a blender. Season with black pepper.

3. 3

   Remove the lasagne sheets from the water and lay side by side on a tea towel. Drain well. Cut in half diagonally.

4. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.