Ricotta and Vegetable Casserole
A quick and easy ricotta-based vegetable casserole that's low in calories but high in protein, perfect for a healthy and satisfying meal.
10 min
Prep
15 min
Cook
4
Serves
380
Calories
Macros · per serving
34g protein
16g carbs
19g fat
Ingredients
For 4 servings
- 2 cups ricotta cheese
- 3 cups frozen mixed vegetables
- 2 egg
- 1 onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- to taste salt
- to taste black pepper
- 1/4 cup parmesan cheese
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Chop the onion and mince the garlic.
- 3
In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until soft, about 3-4 minutes.
- 4
Add frozen mixed vegetables to the skillet, cook for another 5 minutes until heated through.
- 5
In a large bowl, mix ricotta cheese, eggs, oregano, salt, and black pepper until well combined.
- 6
Stir the cooked vegetables into the ricotta mixture.
- 7
Transfer the mixture to a greased casserole dish, spreading it evenly.
- 8
Sprinkle parmesan cheese on top.
- 9
Bake in the preheated oven for 15 minutes, until the top is golden and set.
- 10
Remove from the oven and let it cool for a few minutes before serving.
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