This recipe takes a little longer to prepare so its good for a weekend dinner cook up. The bonus is that it makes 6 serves and freezes and reheats well, so leftovers are a quick and healthy option on busy nights.

You can interchanges any vegetables you may want to add or omit, sweet potato or egg plant may be a nice addition.

Note the preference for hard set Ricotta from the deli, the ricotta in container will still work but it will be a little runnier in the layer.

7 -8 Soft Taco Tortilla, (20cm diameter approx.)

500gm Pumpkin (sliced ½ cm thick)

2 large Carrots (sliced longways ½ cm thick)

2 large Zucchini (sliced longways ½ cm thick)

2 Capsicums (Remove seeds and cut into 8 slices)

1 cup Baby Spinach

1 Onion (sliced thinly)

1 Tomato (sliced ½ cm thick)

250gm Ricotta

(Hard set from deli works best but can use

the softer one sold in container)

½ cup Grated Cheese

Olive oil for Roasting vegetables

  1. Heat oven to 180°C. 160° fan forced. Place sliced pumpkin, carrot, zucchini and capsicum on baking tray (lined with baking paper if you wish) and spray or drizzle a little olive oil over vegetables. Season with salt and pepper and bake in oven for 20 mins or until all vegetables are slightly golden. 
  2. The ricotta and spinach is mixed in together, this can be done with a food processor or finely slice spinach and stir through ricotta. If you are using the moister ricotta from the container, drain as much liquid as possible before mixing with spinach. 
  3. Once vegetables are roasted, remove from oven. The capsicum may be charred on outside, but that’s ok because you are now to peel the skin off, it should come away easy.
  4. The onion is to be softened by frying, in a pan until soft. For extra flavour you can add a dash of balsamic vinegar, but not necessary.
  5. Now to make veg stack.  Line a baking tray with baking paper.  Place the first tortilla down on tray and put a layer of roast pumpkin, then stack another tortilla on top and a layer of the carrot and zucchini, another tortilla then ½ the ricotta mix, another tortilla and then all the peeled capsicums and all the onion, another tortilla and more pumpkin and any extra carrot and zucchini you may have left over, or if you have lots of veg leftover you can make one more layer, then  another tortilla then the rest of the ricotta mix, top with sliced tomato, then the last tortilla and top with grated cheese.
  6.  Bake in the oven for ½ hr or until cheese slightly golden on top and stack is warmed through.
  7. Cut into 6 slices and serve warm with a green salad. Delicious served also with lite sour cream and sweet chilli sauce.

Freezes and reheats well in microwave or oven.