Monday, 19 January 2015

MEAT FREE MONDAYS | Courgette, Spinach and Ricotta Pasta bake.

Recipe, Meat Free Mondays, Healthy, Vegetarian, lbloggers

Good morning! Happy Monday!

Another week is upon us again, I hope you had a lovely weekend. (How is it already passed the middle of January?!) 

Today's post is another meat free recipe. It was both inspired by a recipe I found online and half made up off of the top of my head. It was meant to be lasagne but when my online shop arrived on Sunday night the one item that was unavailable to be delivered were the lasagne sheets! Sod's law eh? Booo.

So I improvised, added a few extra ingredients and made it my own. It was yummy! I don't think hubby was looking forward to it - too much green and no meat! - but even he admitted it was full of flavour and tastier than he thought it would be.

I will definitely be making this again, give it a go yourself!


Recipe, Meat Free Mondays, Healthy, Vegetarian, lbloggers
4 sliced courgettes.
1 sliced white onion.
1 x 400g chopped tinned tomatoes.
4 - 6 large sliced mushrooms.
1 sliced white onion.
Handful of dried basil.
2 cloves of crushed garlic.
250g tub of ricotta.
Handful of finely grated cheddar.
Couple of tablespoons of natural yoghurt.
Enough pasta for two people (as per bags measurements)
Couple of handfuls of spinach.


  • Heat a large pan over a medium heat with a dash of olive oil, then add your courgette and onions and season with a little salt and black pepper. Stir for 5 minutes.

  • Once softened, add the mushrooms with the dried basil and stir until they often.

  • Next, add the tinned tomatoes and garlic and stir until simmering. Taste and make sure you are happy with the flavour, add more basil or garlic now if you think it is needed. 

  • Turn down heat and leave to simmer but stir regularly.

Cook pasta as per the instructions and turn on the oven to 180.

  • In a bowl, add the ricotta and grated cheese and mix together. Add natural yoghurt until smoother and pourable. Season with a little black pepper.

  • Once pasta is cooked, drain and leave in colander.

  • Get a baking dish and scoop your courgette mix evenly into dish. Apply your spinach leaves evenly over the top.

  • Add pasta evenly onto the mixture and then smooth on the ricotta and cheddar mix. Grate a little more cheddar onto the top if required. 

  • Bake in the oven for 20-25 minutes depending on how crispy you want the pasta to be.

Serve and enjoy!

N.B. - It is even yummier the next day as lunch!

Recipe, Meat Free Mondays, Healthy, Vegetarian, lbloggers

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