If you’re like us and you think the best part of lasagna is the filling, you’ll love this little dish! We could literally inhale this concoction. Ricotta baked with roasted mushrooms and garden fresh tomatoes makes for an easy and delicious side dish or a vegetarian main. Simple and so delicious, it can also be used as a topping for grilled chicken, eggplant, or pasta. We love it best served with grilled rustic Italian bread, and if you want to use it as an appetizer, just serve it along with some toasted baguette slices for a hearty crostini.
Roasted Mushroom Ricotta Bake
- One 32-ounce container of ricotta cheese homemade or storebought
- 4 large tomatoes sliced, or 2 cups cherry tomatoes, halved, use both red and yellow
- 1 large package 20 oz. sliced cremini mushrooms, washed
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup freshly grated Parmesan
- Preheat oven to 425 F. Toss mushrooms in 1 tablespoon of olive oil and season with salt and pepper. Spread them out on a greased or sprayed baking sheet. Roast for approximately 10-12 minutes, until beginning to brown. Remove from oven and cool to room temperature.
- Meanwhile, place half the ricotta in the bottom of a greased casserole dish. Layer half the tomatoes and mushrooms on top. Drizzle with half of the remaining olive oil and season with salt, pepper, and oregano. Spread the remaining ricotta over the top of the veggies, and layer the remaining tomatoes and mushrooms over the top. Again, drizzle with olive oil and season with oregano, salt, and pepper. Top all with grated Parmesan.
- Bake at 425 F for about 20-25 minutes, or until ricotta is beginning to bubble.
- Remove from oven and allow to sit for 10 minutes to set up. Serve with meat, baguette slices, or as a side dish all by itself along with slices of grilled rustic Italian bread.