Cooking time: 40 minutes

Preparation time: 30 minutes

Serves: 6-8

Ingredients

olive oil spray
3 zucchini, sliced into thin strips lengthwise
2 large eggplants, thinly sliced
3 red capsicums, cut into thick strips
salt and freshly ground black pepper, to taste
2 x 250g Lemnos Organic Ricotta Cheese
1/4 cup shredded basil leaves
1/4 cup parmesan cheese
2 eggs
salt and freshly ground black pepper, to taste
2 cups good quality tomato pasta sauce
180g Lemnos Haloumi, grated
extra virgin olive oil, for drizzling

Preparation

Spray zucchini, eggplants and capsicums with olive oil and cook in a non-stick frypan over medium heat for 2-3 minutes each side until softened and slightly browned. Season to taste.

Mash the ricotta, basil, parmesan and eggs together until well combined and season to taste.

To assemble, spoon 2 tablespoons of the pasta sauce over the base of a 25cm x 15cm baking dish. Layer half the zucchini, eggplant and capsicum slices spreading with 2 tablespoons sauce between each vegetable layer. Sprinkle with half the haloumi. Repeat the vegetable layers. Spread the ricotta mixture over the vegetables and sprinkle with the remaining haloumi. Drizzle liberally with oil.

Bake at 180°C for 30 minutes or until deep golden and bubbling. Stand for at least 10 minutes before slicing and serving.