• Nikki Wagner

Lemon Thyme Baked Ricotta


I needed a quick dinner last night, so I baked whatever veg was around, covered it with a creamy mushroom sauce and served it with baked (homemade) ricotta....so yummy!

BAKED RICOTTA: 250g (1 cup or so) ricotta 1 egg, beaten Herbs of choice (I used lemon thyme, rosemary & lemon rind) Salt & pepper to taste Pinch of chili Oil/fat for the pan

Preheat oven to 180C/350F. Coat an oven-safe pan with oil/fat. Mix all other ingredients in a bowl, once well mixed, press into prepared pan.

Bake for 25-30 minutes. Remove from oven and allow to cool a bit before serving.

Enjoy - N x


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