Pumpkin, silverbeet and mushroom bake

Recipes / Vegetarian

This delicious bake is a like a vegetarian lasagne, without the pasta. Its rich, creamy and low in fat!

Recipe «Pumpkin, silverbeet and mushroom bake» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 800g peeled butternut pumpkin, cut into 5mm-thick slices, 1/2 tsp dried chilli flakes, 2 tsp extra virgin olive oil, 1 brown onion, finely chopped, 2 garlic cloves, crushed , 500g mushrooms, wiped clean, sliced, 1 bunch silverbeet, leaves trimmed, chopped, 400g reduced-fat fresh ricotta , 1 egg, 80ml reduced-fat milk, 40g finely grated parmesan, 125g cherry tomatoes, halved, Salad greens, to serve.

Ingredients:

  • 800g peeled butternut pumpkin, cut into 5mm-thick slices 
  • 1/2 tsp dried chilli flakes 
  • 2 tsp extra virgin olive oil 
  • 1 brown onion, finely chopped 
  • 2 garlic cloves, crushed 
  • 500g mushrooms, wiped clean, sliced 
  • 1 bunch silverbeet, leaves trimmed, chopped 
  • 400g reduced-fat fresh ricotta 
  • 1 egg 
  • 80ml reduced-fat milk 
  • 40g finely grated parmesan 
  • 125g cherry tomatoes, halved 
  • Salad greens, to serve 

Instructions

  1. Preheat oven to 200°C/180°C fan forced. Lightly grease a 2L ovenproof dish with olive oil. Line a large baking tray with baking paper. Place pumpkin on prepared tray. Spray lightly with olive oil. Sprinkle with chilli. Roast for 20-25 minutes or until golden and tender.
  2. Meanwhile, heat the oil in a large, deep non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and mushrooms. Cook, stirring, for 3-4 minutes or until golden. Add silverbeet. Cook, stirring, for 2 minutes or until wilted. Season. Set aside to cool. Drain excess liquid.
  3. Combine the ricotta, egg, milk and half the parmesan in a bowl. Season. Layer one-third of the pumpkin slices in prepared dish. Top with half the mushroom mixture. Spread with one-third of the ricotta mixture. Repeat. Top with remaining pumpkin. Spread with remaining ricotta mixture. Press tomato, cut-side up, into the ricotta. Sprinkle with remaining parmesan. Bake for 25-30 minutes or until golden. Set aside for 5 minutes. Serve with greens, if using.