WHAT YOU’LL NEED
1 TBSP OLIVE OIL
2 GARLIC CLOVES, MINCED
¼ WHITE ONION, DICED
2 TINS (400G) WHOLE TOMATOES, DRAINED
2 CUPS RICOTTA CHEESE ZEST OF ½ LEMON
6 BASIL LEAVES, CHOPPED, PLUS MORE FOR SERVING
3 PARSLEY SPRIGS (LEAVES ONLY), CHOPPED
1 SMALL BRINJAL, THINLY SLICED
1 SMALL BABY MARROW, THINLY SLICED
225G FRESH PART-SKIM MOZZARELLA, SLICED
1. In a cast-iron pan on medium high, heat the oil, garlic, and onion, 3 to 5 minutes. Add the tomatoes; stir occasionally till thickened, 5 to 10 minutes.
2. In a large bowl, mix the ricotta, zest and herbs; season with salt and pepper.
3. Heat the oven to 200°C. Spoon out half the sauce; set aside. Now do layers in the pan: half the vegetables; half the ricotta mix;…