Carrot And Feta Lasagna Recipes

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CARROT TART WITH RICOTTA AND FETA



Carrot Tart With Ricotta and Feta image

Carrots work beautifully in this simple tart, but onions, parsnips, beets, zucchini or pumpkin work just as well. The key is to cook the vegetables before putting them on the tart, since the moisture released by baking raw vegetables would make the puff pastry soggy and prevent it from rising. Once you remove the tart from the oven, let it cool for 10 minutes before cutting to allow the cheese to firm up slightly. The tart can be served warm, or cooled to room temperature, and would make a great addition to a picnic.

Provided by Sue Li

Categories     brunch, dinner, easy, lunch, pies and tarts, vegetables, main course

Time 1h

Yield 8 servings

Number Of Ingredients 9

Flour, for rolling out dough
1 (14-ounce) package frozen puff pastry, thawed
1 pound multicolored carrots, scrubbed and sliced lengthwise into 1/4-inch-thick pieces
1 tablespoon extra-virgin olive oil, plus more for serving
Kosher salt and black pepper
8 ounces ricotta
4 ounces feta, crumbled
1 garlic clove, grated
Chopped fresh parsley, chervil or chives, for garnish

Steps:

  • Heat oven to 425 degrees. On a lightly floured surface, roll puff pastry into a 10-by-14-inch rectangle. Using a paring knife, lightly score a border around the perimeter of the puff pastry about a 1/4-inch away from the edges. Place puff pastry on a parchment-lined baking sheet and prick the pastry inside the border using a fork to prevent puffing in the center. Bake on top rack until puff pastry is lightly golden, about 20 minutes. Remove from the oven and let cool slightly.
  • Meanwhile, toss carrots with 1 tablespoon oil, season generously with salt and pepper and spread into a single layer on a baking sheet. Roast carrots on the bottom rack (underneath the puff pastry) until the edges are golden brown and carrots are still crisp-tender, 15 to 20 minutes.
  • While puff pastry and carrots are in the oven, blend ricotta, feta and garlic in a food processor until smooth. Season with salt and pepper.
  • Spread the cheese mixture onto the puff pastry up to the border and arrange the carrots in a single layer on top. Bake until the carrots are tender and the edges of the cheese mixture are golden brown, 15 to 20 minutes.
  • Drizzle with olive oil and sprinkle with herbs before serving.

Nutrition Facts : @context http, Calories 405, UnsaturatedFat 17 grams, Carbohydrate 31 grams, Fat 27 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 355 milligrams, Sugar 4 grams

PUY LENTIL, SPICED ROAST CARROT & FETA SALAD



Puy lentil, spiced roast carrot & feta salad image

High in fibre, a good source of iron, vitamin C and it counts as 3 of your 5-a-day - what's not to love about this superhealthy salad?

Provided by Good Food team

Time 40m

Number Of Ingredients 10

2 tbsp olive oil
1 tbsp cumin seeds
500g carrots , peeled, halved and cut into batons
1 tbsp clear honey
250g pouch cooked Puy lentils (or canned, drained and rinsed)
1 red onion , finely sliced
½ lemon , juiced
large handful mint leaves, roughly chopped
100g lamb's lettuce
85g feta cheese , crumbled

Steps:

  • Heat the oven to 200C/180C fan/gas 6. In a shallow roasting tin, toss together half the oil, the cumin, carrots and some seasoning. Roast for 25 mins, turning halfway through cooking. Drizzle over the honey, stir and roast for 5 mins more.
  • Meanwhile, gently heat the lentils with the onion, lemon juice, remaining oil and some salt and pepper. Allow to cool slightly while the carrots finish cooking.
  • Toss the dressed lentils with mint and lamb's lettuce. Lay warm spiced carrots on top and scatter with feta.

Nutrition Facts : Calories 272 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 15 grams sugar, Fiber 8 grams fiber, Protein 13 grams protein, Sodium 1.3 milligram of sodium

CARROT AND FETA LASAGNA



Carrot and Feta Lasagna image

Make and share this Carrot and Feta Lasagna recipe from Food.com.

Provided by Sueie

Categories     Weeknight

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons butter
1 tablespoon oil
1 medium leek, chopped
3 garlic cloves, crushed
8 medium carrots, grated
1/2 cup fresh basil
4 eggs, lightly beaten
300 ml cream
1 teaspoon pepper
6 lasagna sheets
400 g feta, crumbled

Steps:

  • Grease ovenproof dish.
  • Heat butter and oil in pan, add leeks and garlic, cook, stirring until leeks are soft.
  • Add carrots, cook, covered, stirring occasionally, about 10 minutes, or until carrots are soft, cool slightly, stir in basil.
  • Combine eggs, cream and pepper in bowl, mix well.
  • Cover base of prepared dish with half lasagna sheets, top with half the carrot mixture, half the feta and half the egg mixture.
  • Repeat layers, finishing with egg mixture.
  • Bake uncovered in moderate oven about 50 minutes or until firm and browned.

ROASTED CARROTS WITH FETA AND PARSLEY



Roasted Carrots with Feta and Parsley image

Rich, earthy carrots get a hint of tang from crumbled feta, and a sweet touch from fresh parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 5

3 pounds medium carrots, cut 1/2 inch thick on the bias
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat oven to 425 degrees. Toss carrots with oil on a rimmedbaking sheet, and season with salt and pepper. Roast untilcarrots are caramelized and tender, about 25 minutes.
  • Transfer carrots to a bowl, and toss with feta and parsley.

GREEK LAMB AND FETA LASAGNA



Greek Lamb and Feta Lasagna image

From Cooking Light Magazine. This recipe mixes lamb with beef so the lamb flavor won't overpower the dish. If assembling ahead, sprinkle with feta cheese just before baking.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 1h35m

Yield 9 serving(s)

Number Of Ingredients 17

2 teaspoons olive oil
1 1/2 cups onions, chopped
1 1/2 tablespoons garlic, minced
1 tablespoon fresh rosemary, chopped
9 ounces lean ground lamb
9 ounces extra lean ground beef
1 1/4 cups unsalted chicken stock
3/4 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper
1 (28 ounce) can crushed tomatoes, undrained
1 (14 ounce) can crushed tomatoes, undrained
1 1/4 cups part-skim ricotta cheese
1/2 teaspoon lemon rind, grated
9 no-boil lasagna noodles
cooking spray
3 ounces feta cheese, crumbled (about 3/4 cup)
3 tablespoons fresh flat-leaf parsley, chopped

Steps:

  • Preheat oven to 375 degrees F. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and next 4 ingredients (through beef); cook 14 minutes or until lamb and beef are browned, stirring to crumble. Add stock to pan; cook 3 minutes. Stir in salt, pepper, and tomatoes. Bring to a boil; reduce heat, and simmer 4 minutes, scraping pan to loosen browned bits.
  • Combine ricotta and rind in a small bowl. Spread 1 tablespoons ricotta mixture over one side of each lasagna noodle.
  • Spread 2 cups tomato mixture in bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 lasagna noodles, ricotta side up, over tomato mixture; top with 2 cups tomato mixture. Repeat layers twice, ending with 2 cups tomato mixture. Sprinkle evenly with feta cheese. Cover with foil and bake at 375 degrees for 40 minutes. Remove foil; let stand 10 minutes. Sprinkle with parsley.

ROASTED CARROTS WITH FETA



Roasted Carrots with Feta image

This simple side dish recipe for garlic and honey oven-roasted carrots is topped with fresh dill and creamy feta cheese.

Provided by Heart Healthy Greek

Categories     Side Dish

Time 30m

Number Of Ingredients 8

1½ lbs carrots (about 8 large carrots)
2 tbsp extra-virgin olive oil
2 tbsp pure honey
1 tsp water
1 clove garlic (minced)
2 tbsp fresh dill
½ cup feta cheese
Salt & pepper to taste

Steps:

  • Preheat the oven to 425 degrees F.
  • Wash and peel the carrots.
  • If your carrots are large cut them in half lengthwise.
  • Line a baking sheet with parchment paper and spread the carrots out evenly on the sheet.
  • In a small bowl whisk together the olive oil, honey, water, garlic and salt and pepper and pour on top of the carrots.
  • Bake for 20-25 minutes stirring halfway through. Serve immediately.

Nutrition Facts : Calories 214 kcal, Carbohydrate 26 g, Protein 4 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 327 mg, Fiber 5 g, Sugar 17 g, ServingSize 1 serving

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