Veggie Bake with Ricotta


We always try and have meatless Mondays in our house, Its a great for you to go vegetarian at least once a week.

My husband would eat meat 3 times a day if he had it his way (and I’m sure some days he does!) so trying to convince him to have one meatless meal a week was initially hard but he now loves my vegetarian meals and always says he is full afterwards

This makes a big veggie bake and is a great vegetarian meal and even better as left overs the next day. This is a perfect replacement for lasagne or rather than potato bake side for a dinner party.

What you’ll need

1 cup lentils
1/2 cup quinoa
1/2 cup chickpeas
1 brown onion
1 tin chopped tomatoes
1 small tin tomato paste
1 clove garlic
2 tbsp chopped flat leaf parsley
Salt and Pepper
1 – 1.5 cup stock (I used homemade vegetable stock but store bought is fine too)
1 grated carrot
1 cup spinach
2 zucchini
1 eggplant
1 red onion
2 red bell peppers
4 tomatoes
1 small tub ricotta
2 cups cooked mashed potato or sweet potato mash
10 basil leaves
Salt and pepper
1/2 cup tasty cheese (optional)

How to

– In a slow cooker (or saucepan on low heat) add chickpeas, quinoa, lentils, crushed garlic, tomato paste, tinned tomatoes, flat leaf parsley, stock, onion, carrot and salt and pepper
– Cook on low heat for 6+ hours in slow cooker or until lentils and quinoa are cooked in saucepan
– Once mixture is cooked add spinach
– Slice into thin circles the eggplant and zucchini (I used a V slicer which saves a lot of time and ensures thinner layers)
– Cook potatoes and mash, you can add tasty cheese to the mash if desired
– Pre heat the oven to 180 degrees C
– Chop red onion & red bell peppers and fry with some oil of your choice until they are soft
– Slice tomatoes and chop basil
– Now its time to assemble!
– Using a lasagne dish and a layer of the sliced eggplant and zucchini
– Add a layer of the quinoa bolognese
– Top with a sprinkle of S&P and ricotta
– Add a layer or potato mash
– Top with a layer of red bell pepper mix
– Toped with torn basil leaves
– Repeat layering
– When you get to the top add the layer of sliced tomatoes
– Top with extra basil leaves, S&P and ricotta
– Bake in the oven for 20-30 minutes or until you can feel the eggplant and zucchini is soft enough to push a skewer through
– Allow to cool for 5 minutes before serving and enjoy, this also makes the best left overs!

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