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Photo of Lamb, ricotta and eggplant tray bake by WW

Lamb, ricotta and eggplant tray bake

Total Time
1 hr 15 min
15 min
1 hr
Super easy prep makes this tasty, all-in-one Italian-inspired dish a weeknight hero.


Smoked paprika

2 tsp

Dried oregano

2 tsp

Fresh rosemary

2 tbs, leaves

Canned diced tomatoes

1 400g can, (1 x 400g can)


4 baby, Lebanese variety, halved lengthways

Red capsicum

1 medium, thinly sliced

Red onion

1 medium, cut into wedges

Baby potatoes

8 individual, (320g) chat variety, halved

Lamb leg steak, raw

360 g, (buy 4 x 100g), fat trimmed

Reduced-fat ricotta cheese

½ cup(s), fresh, broken into large pieces (120g)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Combine paprika, oregano and rosemary in a small bowl.
  2. Spread tomatoes over base of a large deep roasting pan. Arrange eggplant, capsicum, onion and potatoes over tomatoes. Sprinkle with half the paprika mixture. Bake for 30-40 minutes, turning half way through, until potato is almost tender.
  3. Meanwhile, sprinkle lamb with remaining paprika mixture, cover and set aside in fridge. Place lamb on vegetable mixture. Scatter over ricotta and lightly spray with oil. Bake for a further 15 minutes or until lamb is cooked to your liking and vegetables are tender. Cover dish with foil and set aside to rest for 5 minutes before serving.


For a fresh, green side salad, serve baby spinach leaves drizzled with lemon juice.