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This lush ricotta bake takes JUST FIVE MINUTES to prepare – then it’s off into the oven while you get on with the more important things in life.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
- 3 spring onions
- 2 tbsp olive oil
- ½ lemon (juiced and zested)
- 2 tbsp water
- ¼ cup basil, fresh
- ¼ cup dill, fresh
- 1 cup brown lentils, cooked (1 cup = 1 can, roughly 250g after draining)
- 1 cup spinach (frozen also works)
- 1 pack ricotta (250g / 9oz)
- 12 cherry tomatoes (on the vine if possible)
- salt and pepper to taste
Preheat oven to 200°C/390°F
Chop or rip the basil and dill.
Mix half the olive oil with the lemon zest and juice, add half the herbs, salt and pepper in a large mixing bowl. Chop the spring onions and add to the bowl with the lentils, spinach and 2 tbsp water.
Layer it onto a roasting dish.
Put the ricotta in the centre, on the top.
Wash the tomatoes and put them around the ricotta.
Drizzle the rest of the olive oil over the ricotta and add some more salt and pepper.
Cook in the oven for 25-30 minutes until ricotta is firm and lightly browned.
Serve in bowls with the lentils on bottom and creamy ricotta on top. Lay the tomatoes to the side.
Garnish with the rest of the herbs.
You can cut out the oil completely from this recipe. In place of the oil use vegetable broth – about 50ml to start with, adding a little more if necessary. Mix it in with the lentils before the dish goes into the oven.
We took the inspiration for this recipe from BBC Good Food. A great recipe but a bit slow – we made ours twice as fast! Good food shouldn’t take ages.
Want more high-protein ricotta?! We have ricotta muffins right here and ricotta pancakes over here!
Calories: 492kcal | Carbohydrates: 32g | Protein: 25g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 134mg | Potassium: 890mg | Fiber: 10g | Sugar: 6g | Vitamin A: 2799IU | Vitamin C: 47mg | Calcium: 329mg | Iron: 5mg