Creamy Layered Vegetable Casserole

Using Ricotta for the first time was, for me, a “eureka” moment, and I started looking for other ways to use this great ingredient.  This recipe, wouldn’t taste quite the same without it!

Cooked in the halogen oven in the main, this makes a quick and mouth watering meal for two.

Serve with a fresh green salad.

Ingredients
4 x slices of butternut squash, ea about 1 cm thick
2 medium size potatoes
125 gm Ricotta cheese
1½ cups frozen garden peas
1 small tin of chopped tomatoes
50 gm grated cheddar cheese
Olive oil
Skimmed milk
Bertoli
 
Preparation

Peel the potatoes and cut into small chunks, and put into a small saucepan of water. Bring to the boil and simmer for around 15 minutes, or until cooked.  Mash the potato with a little milk and some Bertoli spread, until creamy.  Set aside.

Cut sufficient off the neck of a butternut squash for four or five slices (ea 1 cm thick).  Peel the squash and cut into slices. Place the slices on a metal dish, drizzle a little olive oil on each slice. and cook in the halogen oven at around 180C and set the timer for approximately 15 minutes.  Turn the slices over after about 5 or minutes.  Remove from the oven when the squash is soft and slightly coloured.

Put the Ricotta in a small bowl and, using a fork, gently stir until the Ricotta is smooth and fluffy.  Open the tin of chopped tomatoes, and using a slotted spoon, lift out two tablespoons of pieces of tomato (solids only) and add to the bowl of Ricotta.

Gently stir in the tomatoes and add further tablespoons until you’ve used about half of the tin.

 
Final Cooking
  • When the squash is cooked, place the slices in the bottom of a small casserole dish.
  • Place the Ricotta and chopped tomato mixture, in an even layer on top of the squash,
  • Place a layer of the frozen garden peas¹ over the top of the Ricotta layer
  • Gently spread the creamy mashed potato over the garden pea layer.
  • Sprinkle the grated cheddar over the potato.
  • Cover and the put the casserole in the Halogen Oven temperature 175 C, and set the timer for 20 minutes.
  • Remove the lid and continue to cook for another 10 minutes until the top has browned slightly.

Eat and enjoy!

¹ Broccoli floret pieces (part cooked) work just as well as garden peas.