Monday, May 12, 2014

Baked Layered Ricotta with Feta & Roasted Vegetables

I know. I USUALLY do Meaty Mondays. This isn't a Meaty Monday because I have a vegetarian housemate. SO shoot me. You COULD always add crumbled bacon or ham or other smoked meat to the vegetable layer. It's already delicious as it is.  I have trouble stopping at one serving, and you probably will too. Actually is good at room temp for lunch, and reheats in a snap in the microwave. It's also grain free and gluten free.

In my house, this is a vehicle for leftovers. I had made a big batch of ricotta last week, and after we had lasagna from it, there was still a great deal of ricotta leftover. Plus, whenever I have too many vegetables lingering in the crisper, I just roast them so they can be added to omelets, or grain salads so they don't get all sad looking and end up in the compost bin. I roasted a baking sheet full of mushrooms, zucchini, red onions, garlic cloves, grape tomatoes and bell pepper, just doused them in evoo, salted and peppered and roasted them for about 35 minutes at 425ºF. Gives me about 2 cups of cooked vegetables. Two cups of pretty much any cooked vegetable works here.

Baked Layered Ricotta with Feta & Roasted Vegetables

Baked Layered Ricotta with Feta & Roasted Vegetables

Note: Please select organic / home or locally grown products for your table... and this can be made without eggs. Drain your ricotta for an hour or so in a fine mesh colander and don't expect the baked product to hold together .

2 lb. whole milk ricotta
2 large eggs
3/4 cup crumbled feta cheese
1T dried oregano
2 garlic cloves, minced
1/4 tsp. fresh ground nutmeg
pinch of salt
fresh ground black pepper to taste
2 cups roasted or cooked vegetables
Grape tomatoes or roasted red pepper for garnish (olives would work, too)
Extra virgin olive oil to drizzle or spray

Preheat the oven to 375ºF. Oil an oven-to-table 9" square baking dish. In a medium bowl, mix the ricotta, the eggs, the feta, and the herbs and spices through the black pepper. Mix well. Spread half the ricotta mixture evenly over the bottom of the prepared baking dish. Layer the cooked vegetables over the ricotta mixture. Top with the remaining ricotta mixture. This is easiest to do if you put little dollops all over the top, and then gently  even it out. Decorate the top with halved grape tomatoes, cut side up, or bits of roasted pepper. Drizzle or spray the whole top with a light coating of oil (Love my EVO oil sprayer for this) and place in the oven. Bake about 35 minutes until the top is browned and the cheese is puffy. Serve warm or at room temp. Serves 6. Maybe. It should, but not likely.

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