layered veggie & ricotta bake

layered veggie & ricotta bake

I was tempted to call this a ‘lasagne’ but it’s really quire different with the sweet veg and cheesy top.

serves 4-6:
700g (1 1/2lb) vegetables
1 quantity lentil ragu
3 large handfuls finely grated parmesan
500g (1lb) ricotta

1. Preheat oven to 200C (400F). Finely sliced veg into ribbons using a mandoline or sharp knife.

2. In a medium baking dish, place a thin layer of the lentil ragu. Top with vegetable slices. Layer over more ragu and repeat until everything is used up or the dish is full.

3. Sprinkle the parmesan over the top. Break ricotta into chunks and scatter over.

4. Bake for 40-50 minutes or until deeply golden brown and bubbling. And the veg are tender.

variations

vegetables – I’ve used zucchini in the photo above but you could use any veg that can be sliced finely such as eggplant, red capsicum (bell peppers), potatoes, sweet potato, celeriac, mushrooms. Harder veg may need a longer baking time to soften them.

dairy-free / vegan – replace ricotta and parmesan with mashed potato, white beans or cauliflower and drizzle very generously with extra virgin olive oil. Serve with finely grated brazil nuts.

carnivore – replace lentil ragu with a meat sauce made by replacing the lentils with browned ground beef or veal.

extra cheesy – double the parmesan and sprinkle the extra in as you layer the vegetables..

budget – make a bechemel sauce with butter, flour and milk to use instead of the ricotta.

veggie lasagne – replace some or all of the veg with fresh lasagne sheets.

leftover potential?

Brilliant. One of those things that improves with a little time in the fridge. Will keep for 1-2 weeks in the fridge. Freeze chopped into single serving portions.

problem solving guide

watery – the veg, especially zucchini will give off liquid as they cook. Make sure the veg are really tender. You can remove excess moisture with paper towel if it bothers you. The good news is the liquid will soak back into the bake overnight in the fridge.

burning on top – if you’re finding the top browning too quickly, just cover with foil and keep cooking. Turning the heat down to 180C (350F) may help too.

too dry – serve drizzled with a generous glug of your best peppery extra virgin olive oil.

too bland – be generous with the parmesan at the table. Nex time consider using more parmesan and layering it among the veg rather than just saving it all for the topping.

serving suggestions

In large squares with a simple green salad on the side.

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