1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, chopped
500g cup mushrooms, roughly chopped
2 cups (560g) tomato pasta sauce
600g char-grilled potato, 1 teaspoon thyme
1 teaspoon cinnamon, oregano
Ricotta or feta sauce
3 cups (600g) fresh ricotta
1½ cup greek yoghurt
4 eggs, beaten
1½ cup feta cheese
salt and freshly ground black pepper
1. Preheat oven 220°/C and grease an 8 cup capacity baking dish. Heat oil in a frying pan over medium high heat and cook onion and garlic for 2-3 minutes or until softened. Stir in mushrooms and cook a further 3 minutes. Add tomato pasta sauce and bring to the boil. Reduce heat and simmer 5 minutes or until sauce has thickened and mushrooms are soft. Season with thyme, cinnamon, oregano and salt and pepper to taste.
2. Fry or grill sliced potatoes.
3. Meanwhile, combine ricotta, yoghurt and eggs in a large bowl and whisk until smooth and creamy. Season with salt and pepper.
4. Layer potato on the base of the baking dish. Spoon over tomato mushroom mixture and spread ricotta sauce over the top. Bake for 20-25 minutes or until the ricotta layer is firm the cheese has melted and become golden. Serve with baguette.