Composed Cheese Lasagne With Poached Eggs

1. 1

   Cook the lasagne in boiling salted water for 5 mins. Drain and refresh in cold water. Cut in half diagonally.

2. 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. 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.

* Per serving · 4 servings · Values may vary.

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