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Ricotta Bake – let the oven do the work | hurrythefoodup.com

Baked Ricotta

Course: Dinner, Main Course, Oven recipes
Cuisine: Mediterranean
Diet: Gluten Free, Egg Free, Low Calorie, Dairy Free, Vegetarian
Time: Max 30 min
Calories: 450 - 650 kcal
Type: meal plan recipes
Diet: egg-free, gluten-free
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2
Calories: 437kcal
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US Customary - Metric

Ingredients

  • 3 spring onions
  • 1 tbsp olive oil
  • ½ lemon (juiced and zested)
  • 2 tbsp water
  • ¼ cup (6 g) basil, fresh
  • ¼ cup (12 g) dill, fresh
  • 1 cup (200 g) brown lentils, cooked (1 cup = 1 can, roughly 200g after draining)
  • 1 cup (30 g) spinach (frozen also works)
  • 1 pack (250 g) ricotta (250g / 9oz)
  • 12 cherry tomatoes (on the vine if possible)
  • Salt and pepper to taste

Instructions

  • 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.
    Picture 2: Ricotta Bake – let the oven do the work - the ingredients are in the large mixing bowl #spring onions #vegetarian | hurrythefoodup.com
  • Layer it onto a roasting dish.
    Ricotta Bake – let the oven do the work - onions, lentils and spinach are layered on a roasting dish #basil #lentils | hurrythefoodup.com
  • Put the ricotta in the centre, on the top.
  • Wash the tomatoes and put them around the ricotta.
    Ricotta Bake – let the oven do the work - the ingredients are prepared for baking #dill #spinach | hurrythefoodup.com
  • 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.

Optional – no oil:

  • 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.

Video

Nutrition

Calories: 437kcal | Carbohydrates: 33g | Protein: 26g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 65mg | Sodium: 140mg | Potassium: 945mg | Fiber: 10g | Sugar: 6g | Vitamin A: 3278IU | Vitamin C: 52mg | Calcium: 347mg | Iron: 6mg