Layered Vegetable Bake

Name: Layered Vegetable Bake
Ingredients: 400 g potatoes, cut into 1/2cm slices; 1 red capsicum, quartered and grilled; 300 g eggplants, sliced and grilled; 1 Spanish onion, sliced; 130 g pesto sauce; 300 g ricotta cheese; 2 cups english spinach; parmesan cheese, to serve

8 ingredients

12 steps

Ingredients

400 g potatoes, cut into 1/2cm slices
1 red capsicum, quartered and grilled
300 g eggplants, sliced and grilled
1 Spanish onion, sliced
130 g pesto sauce
300 g ricotta cheese
2 cups english spinach
parmesan cheese, to serve

Directions

1

Preheat oven to 180 Degress C or 350 Degrees F.
2

Spray 7 cup capacity pyrex dish with olive oil spray.
3

Place potato in single layer over base of dish.
4

Spread 1/2 jar pesto sauce over.
5

Layer half of the onion.
6

Layer half of the ricotta.
7

Top ricotta with capsicum, season with sea salt and pepper.
8

Layer half of the eggplant, then layer remaining onion, pesto, potato, ricotta and eggplant.
9

Season.
10

Bake covered with foil for 45 minutes.
11

Remove foil, top with spinach leaves and cook further 5 - 10 minutes until psinach is wilted and potato tender.
12

Allow to cool and serve in wedges topped with parmesan.