• Ricotta, Basil & Roasted Vegetable Parmigiana made with Lemnos Organic Ricotta Cheese & Lemnos Haloumi
Ricotta, Basil & Roasted Vegetable Parmigiana 2018-03-27T03:55:37+00:00

Project Description

Ricotta, Basil & Roasted Vegetable Parmigiana

  • Serves 6-8
  • Preparation time: 30 minutes
  • Cooking time: 40 minutes

Serve as a main meal with salad or serve as a vegetable side dish with grilled meat, if desired. This parmigiana makes an ideal gluten free vegetarian entertaining idea, make individual parmigianas in small ramekins, if desired. • Lay fresh lasagne sheets between vegetable layers to make a vegetarian lasagne.


  • 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


  1. 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.
  2.  Mash the ricotta, basil, parmesan and eggs together until well combined and season to taste.
  3. 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.
  4. Bake at 180°C for 30 minutes or until deep golden and bubbling. Stand for at least 10 minutes before slicing and serving.