This veggie-packed lasagna is the ultimate healthy weeknight dinner, exploding with delicious warmth of flavours to make your taste buds soar.
If you haven’t tried rapini and ricotta together, you’re missing out.
These elegant, crispy mini vegetable lasagna cups have all the same ingredients as the ultimate comfort food – lasagna – but in two perfect little bites. Yum!
This Mushroom Quinoa Risotto boosts fibre and protein by swapping arborio rice for a whole grain.
Fresh pasta needs only brief oven-baking. Used in a vegetarian lasagna it is layered with wilted fresh spinach and juicy cherry tomatoes, then baked with a creamy goat’s cheese topping
Calzone is an Italian pizza pocket that uses pizza dough to wrap up a filling. The delicious filling here is ready-cooked roast chicken mixed with spinach, peppers and creamy ricotta cheese. Serve with a side salad.
Everyone loves pizza and, made as a slice, it can easily be cut into squares and served as casual party food. You can even slice it into bite-sized cubes and serve as finger food.
A colourful vegetarian quiche with a filling of juicy roasted peppers and red onion in a tangy goat’s cheese filling.
A deliciously light, crunchy, layered phyllo pastry bake, with a filling of spinach, feta cheese, tomatoes and pine nuts – a classic Greek combination.
Turn a tray of roasted vegetables into a spicy meal by adding kidney beans, a tomato sauce and a cheesy topping. This should prove a popular dish for teenaged vegetarians and is great served with warmed soft tortillas.
Fresh pasta needs only brief oven-baking. Used in a vegetarian lasagna it is layered with wilted fresh spinach and juicy cherry tomatoes, then baked with a creamy goat’s cheese topping.
A fool is usually made with fruit and whipping cream. We’ve lightened the original by using ricotta cheese, and added a burst of citrus flavour, while maintaining this dessert’s made-in-10-minutes appeal.
Forget about smothering toasted crumpets in butter; this low-fat topping is yummy and much healthier. Mashed bananas are mixed with ricotta and spices and piled onto crumpet fingers, then drizzled with honey and broiled.