Layered Vegetable Bake

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.