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.