Description
Warm up your winter evenings with this delightful Vegetarian Layered Winter Bake! Bursting with layers of vibrant vegetables, creamy ricotta, and gooey mozzarella, this dish is the ultimate comfort food. Perfect for gatherings or cozy nights in, it’s a feast for both the eyes and the palate. Easy to prepare and adaptable for various dietary needs, this bake will leave everyone asking for seconds.
Ingredients
Scale
- 1 medium eggplant, sliced into thin rounds
- 2 small zucchinis, sliced into thin rounds
- 3 cups fresh spinach, washed
- 8 oz cremini mushrooms, sliced
- 1 cup whole milk ricotta cheese
- 2 cups marinara sauce (no added sugar)
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil leaves, chopped
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish lightly with olive oil.
- Slice eggplant, zucchini, and mushrooms into thin rounds for even cooking.
- Sauté spinach in a skillet over medium heat until wilted (about 3-4 minutes). Set aside to cool.
- In a bowl, mix ricotta cheese with salt, pepper, and half of the chopped basil.
- Start layering: Spread marinara sauce on the bottom of the dish; layer sliced vegetables in an overlapping pattern. Add dollops of ricotta mixture and sprinkle mozzarella cheese between layers. Repeat until all ingredients are used.
- Cover with aluminum foil and bake for 30 minutes; remove foil and bake for an additional 15-20 minutes until golden brown. Let rest before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 square (200g)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 40mg
Keywords: Customize with seasonal veggies like sweet potatoes or bell peppers for added flavor and nutrition. For extra cheesiness, layer shredded cheese between each vegetable layer. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to three months.