Cold Basil And Feta Lasagne - cooking recipe

Ingredients

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

Preparation

Cook the lasagne in boiling salted water for 5 mins. Remove with a slotted spoon and plunge into a bowl of ice water.
Puree the ricotta, feta, garlic, parsley and cream in a blender. Season with black pepper.
Remove the lasagne sheets from the water and lay side by side on a tea towel. Drain well. Cut in half diagonally.
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.