Cook time: 55 mins | Prep time: 15 mins | Serves: 4

Ingredients.

• 400g (1/2) butternut pumpkin, sliced into 0.5cm slices

• 450g (1 small) cauliflower, cut into 1cm steaks

• 350g ricotta, can use low fat

• 5g (1 tablespoon) rosemary, finely chopped

• 150g shredded mozzarella

• salt and pepper

To serve

• basil pesto, walnut pesto or caramelised onion

Garnish

• rosemary

Method.

1. Preheat oven to 180ºC fan (200ºC). Grease and line, with parchment paper, a 15cm x 24cm baking dish.

2. Layer the pumpkin onto the base of the baking dish. Followed by cauliflower steaks, 1/3 of the mozzarella, 1/2 of the rosemary and dollop 1/2 of the ricotta.

3. Repeat with another layer of pumpkin, press down lightly, add the cauliflower, remaining ricotta and rosemary, salt and pepper to taste.

4. Add another layer of the remaining pumpkin and mozzarella. Cover with parchment paper and foil.

5. Bake in the oven for 45 minutes. Remove paper and foil and bake for another 10 minutes to brown the top.

6. Rest for 10-15 minutes. Slice and serve with either walnut pesto, basil pesto or caramelised onion.

Enjoy! Amanda x