Layered Vegetable Loaf with Cream Sauce
Brighten your table with this elegant Layered Vegetable Loaf with Cream Sauce, a stunning vegetarian dish that’s as visually impressive as it is flavorful. Packed with vibrant layers of tender zucchini, sweet carrots, roasted red bell peppers, and wilted spinach, this recipe brings together fresh seasonal produce in a creamy ricotta and Parmesan filling, delicately seasoned with a hint of nutmeg for a warm, aromatic touch. Baked to golden perfection and crowned with a silky garlic cream sauce lightly kissed with lemon, this dish is the ultimate combination of comfort and sophistication. Perfect for dinner parties, family gatherings, or as a centerpiece for a holiday feast, this vegetable loaf is easy to slice and serve, and it pairs beautifully with a crisp salad or crusty bread. Whether you're looking for a vegetarian showstopper or a creative way to enjoy your veggies, this recipe is your go-to for flavor, presentation, and wholesome satisfaction.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Carrots
- 1 large Red bell pepper
- 2 cups Spinach leaves
- 1 cup Ricotta cheese
- 3 large Eggs
- 2 tablespoons All-purpose flour
- 0.5 cup Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, ground
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 cloves Garlic, minced
- 1 cup Heavy cream
- 1 teaspoon Lemon juice
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
Thinly slice the zucchini, carrots, and red bell pepper lengthwise. Heat 1 tablespoon of olive oil in a skillet over medium heat and lightly sauté the zucchini and carrots until they soften slightly, about 2-3 minutes per side. Set aside.
In the same skillet, wilt the spinach leaves with 1 tablespoon of olive oil until just tender. Remove from heat and set aside.
In a large bowl, mix the ricotta cheese, eggs, Parmesan cheese, flour, salt, black pepper, and nutmeg until well combined.
Begin layering the loaf: Spread a thin layer of the ricotta mixture at the bottom of the prepared loaf pan. Add a layer of zucchini slices, then a layer of cooked spinach, followed by carrots and red bell pepper strips. Repeat the layers until all vegetables and ricotta mixture are used, finishing with a layer of the ricotta mixture on top.
Cover the loaf pan with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and the loaf is set.
While the loaf is baking, prepare the cream sauce. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, or until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Add the lemon juice, a pinch of salt, and pepper to taste. Cook for 3-4 minutes, stirring frequently, until the sauce thickens. Remove from heat and keep warm.
Once the vegetable loaf is done, let it cool in the pan for 10 minutes before lifting it out using the parchment paper overhang. Slice the loaf into thick slices.
Serve the vegetable loaf warm, drizzled with cream sauce, and garnish with fresh parsley if desired.
Nutrition Facts
Calories |
2355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.0 g | 241% | |
| Saturated Fat | 95.9 g | 480% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 1059 mg | 353% | |
| Sodium | 7247 mg | 315% | |
| Total Carbohydrate | 85.9 g | 31% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 40.8 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1754 mg | 135% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2517 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
