Crustless Roasted Vegetable Bake

INGREDIENTS: Instructions:

1 large lemon

2 cups cubed butternut squash (about ½ a medium squash)

8 oz button mushrooms, halved

1 large red onion, cut into ½-inch wedges

2 tablespoons extra virgin olive oil small handful fresh thyme sprigs salt and pepper to taste

FOR FILLING:

1 (15-oz) container part-skim ricotta cheese

1 large egg, lightly beaten

1 clove garlic minced

1 tablespoon fresh thyme leaves

¾ teaspoon salt

¼ teaspoon pepper

Preheat oven to 425 degrees.

PREPARE ROASTED VEGETABLES:

Zest lemon, then set zest aside. Cut lemon into 4 quarters. Combine quartered lemon, butternut squash, mushrooms, and onions on a baking sheet. Drizzle with olive oil, then season with salt and pepper to taste. Mix well. Top with thyme sprigs. Roast vegetables for 20 minutes, then fip. Continue cooking until veggies are tender and lightly browned, about 15 to 20 minutes more. Discard thyme sprigs, then taste the veggies and add more salt, if needed.

PREPARE FILLING:

Meanwhile, combine ricotta, egg, garlic, thyme leaves, salt, pepper, and reserved lemon zest in a medium bowl. Squeeze juice from roasted lemon wedges into bowl. Mix well.

FILL AND BAKE:

Reduce oven heat to 375 degrees. Coat a deep 9-inch pie dish with nonstick spray. Spread ricotta mixture on the bottom. Top with roasted vegetables, pressing gently into ricotta. Bake until ricotta is set, about 30 minutes.