This is a great recipe to use up any veggies you have in the fridge…I had some pumpkin, eggplant & ricotta cheese leftover & checked my cupboards to see what I can throw together that was tasty & protein packed too.
Ingredients:
- 200g pumpkin, cut into 1cm thick slices
- 2 eggplants cut lengthways into 1cm thick slices
- 1tsp olive oil
- 1 can brown lentils
- 750g tomato passata
- 2 garlic cloves crushed
- 360g ricotta cheese
- 1 large egg
- 1/3C parmesan cheese, grated
- fresh basil
- 3/4C grated cheese of choice
- salt & pepper to taste
Method:
- Preheat oven to 200oC, & line tray with baking paper
- Brush pumpkin & eggplant with olive oil, season with salt & pepper. Place onto lined baking tray. Bake for 15-20mins, cool slightly.
- Stir together passata, garlic & lentils in bowl.
- In small bowl, mix together ricotta, parmesan & egg until well combined. Season with salt & pepper.
- Assemble veggie stack with half passata mix on bottom of oven proof dish. Add layer of pumpkin & eggplant, then spread half ricotta mix. Sprinkle in basil leaves.
- Repeat the passata layer, veggies then ricotta & basil. Finish with a layer of passata & basil …sprinkling grated cheese on top.
- Bake for 30-40mins until golden on top.
