Mediterranean Vegetables, Lentil and Ricotta Bake

As most vegetarians would understand we go through a lot of vegies in our house.  So much so that our latest project is to build a 2^nd vegie patch in the garden.  It literally will be in the garden, amongst gum trees and other natives but raised a little with the hope there isn’t too much competition for water and nutrients.  We were almost given some gorgeous pieces of recycled wood from my dad but it turns out white ants have made them their home.  A small purchase required instead.



Here is little Finn in his favourite place, the sandpit, not far from the new vegie patch

Stayed tuned for progress on the vegie patch but here’s a delicious recipe for heaps of Mediterranean style vegies, with lentils and ricotta.  It’s pretty quick and simple and open to variation.  And did I mention healthy too?  I like to cook my vegetables in a flat sandwich press / grill but you can pan fry instead.  When you have time home made pasta sauce is great but in this dish store bought works just fine.  You can even make this without a Thermomix so no excuses – give it a try and watch the family make it disappear!

Mediterranean Vegetables, Lentil and Ricotta Bake

1 large eggplant
1 red capsicum
Approx 600g sweet potato
1 zucchini
4 field mushrooms
Approx 600g tomato pasta sauce
1 tin or 400g brown lentils
¼ cup basil leaves
2 eggs
500g fresh ricotta
40g parmesan
¼ tsp nutmeg
Salt and pepper

Slice vegetables into about 1cm slices and cook in grill or frypan in batches and set aside
Grate parmesan for 6 seconds on speed 8 in Thermomix (or by hand and add to a large bowl)
Add ricotta, eggs, nutmeg, salt and pepper and blend for 20 seconds on speed 4 (or stir together by hand)
Preheat oven to 180°
Spread a little pasta sauce in a baking dish then layer vegetables and lentils.  I went for eggplant, capsicum, mushrooms, lentils, sweet potato, then zucchini
Roughly tear basil leaves and scatter over
Spoon ricotta mixture over and spread out
Bake for 30 minutes or until golden then rest for about 10 minutes before slicing and serving

Serve with a green salad or crusty fresh bread and enjoy!