If you need a way to make your dinner vegies look pretty, then this is the recipe for you. Mushrooms, sweet potato and tomatoes bake in a bubbling ricotta and thyme sauce for a gluten-free and vegetarian meal anyone can enjoy.
- Preheat oven to 200C/180C fan forced. Line 2 large baking trays with baking paper. Place sweet potato on trays. Spray lightly with oil. Roast, swapping the trays halfway through cooking, for 25 minutes or until tender.
- Meanwhile, heat oil in a large non-stick frying pan over high heat. Cook mushroom, stirring, for 4 minutes or until golden. Add garlic and half the thyme. Cook, stirring, for 1 minute or until aromatic. Set aside to cool. Drain excess liquid from mushrooms.
- Whisk ricotta, egg, milk, basil, rind and remaining thyme in a bowl until smooth. Season.
- Lightly spray a 2L (8-cup) baking dish with oil. Layer half the sweet potato in base of prepared dish. Top with half the mushroom mixture. Spread with half the ricotta mixture, then top with half the tomato and half the zucchini (slightly overlapping). Repeat with remaining ingredients, finishing with zucchini.
- Bake for 25-30 minutes or until golden and bubbling. Set aside for 10 minutes. Sprinkle with extra thyme. Serve with baby spinach.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set