A new take on an old favourite, this dish features roast vegetables, which add a lovely depth of flavour, and has creamy tofu masquerading as cheese (no one will know if you don’t tell them!).
Preheat the oven to 220°C and line two baking trays with baking paper.
Arrange the eggplant, capsicum, pumpkin and onion wedges on the prepared trays, spray with cooking oil, season to taste with salt and pepper and roast for 20 to 25 minutes, turning halfway through, until tender. Remove from the oven and set aside. Reduce the oven temperature to 200°C.
Meanwhile, place a medium-sized saucepan over medium–high heat. Add the olive oil, finely chopped onion, garlic and mixed herbs and cook for 4 to 5 minutes until the onion softens. Add the tomatoes and tomato paste and season to taste. Bring to a boil, then reduce the heat and simmer for 10 minutes until thickened.
Blend the tofu and spinach in a food processor until smooth. Alternately, place in a bowl and mix together by hand until smooth. Season to taste. Roughly chop the roast onion wedges and stir through the tofu mixture.
Spray a 2.5 litre ovenproof dish with cooking oil. Pour half of the tomato sauce into the prepared dish. Arrange half the vegetables on top, then cover with the tofu mixture. Add the remaining vegetables, then top with a final layer of tomato sauce. Scatter over the ricotta and bake for 30 to 35 minutes until the ricotta is lightly golden.
TIP: Use any vegetables you have to hand in the tomato mixture, such as mushrooms, zucchini or celery.
Nutrition facts per serve
Makes 6 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1.5|
|Bread & Cereals||0|
|Healthy Fats & Oils||1|
|Total fat||8.7 g|
|- Saturated fat||2.1 g|
|Total carbohydrates||20.8 g|
|- Total sugars||16.8 g|