Composed Cheese Lasagne With Poached Eggs - cooking recipe

Ingredients

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

Preparation

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