Veggie Cheese Bake
A great vegetarian main or suitable to be served as a side dish too. Cauliflower, broccoli, spinach, leeks all baked in a creamy ricotta sauce
This veggie cheese bake makes for a lovely vegetarian main, or a great side dish too. Cauliflower, broccoli, leeks, spinach, all covered in a creamy ricotta sauce, with a crisp crunchy cheesy top… yum!
Servings: 6 servings
Calories: 220kcal
Ingredients
- 1 whole cauliflower leaves removed and broken into pieces
- 300 grams broccoli
- 160 grams frozen spinach (2 blocks, or fresh baby spinach leaves)
- 2 medium leeks washed and sliced
- 1 tbsp butter
- 250 grams ricotta
- 100 ml whole milk
- 100 grams grated cheese plus extra for sprinkling
- 1 pinch nutmeg (optional)
- 10 grams ready salted crisps crushed (optional)
Instructions
- Pre-heat the oven to 180°c (fan)
- Steam or boil the cauliflower and broccoli in water until tender
- Saute the leek and frozen spinach for 5 minutes over a medium heat in a little butter until leeks soften and spinach defrosts and breaks apart
- Place leeks and spinach into the bottom of a buttered ovenproof dish, then add the cauliflower and broccoli pieces
- Combine ricotta, half of the milk and a pinch of nutmeg if using and mix with a fork until smooth. Add the grated cheese, mix through then add more milk as needed until you achieve a smooth cream like consistency
- Pour the cheese sauce over the vegetables, sprinkle with crushed crisps to add a crunchy crisp topping and then follow with more grated cheese. Bake for 40 minutes or until golden
Nutrition
Calories: 220kcal | Carbohydrates: 12g | Protein: 12g | Fat: 14g | of which saturates: 9g | Fibre: 3g | of which sugars: 3g
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