Fall is the time for yummy casseroles! Today we have ricotta au gratin
1 serving ricotta
1 serving fall vegetables (e.g. carrots, pumpkin, cabbage turnip)
Spices: salt, pepper, marjoram, chives
1 tsp. coconut oil
Preheat the oven to 220°C (430°F). Cut the vegetables into fine stripes with the vegetable peeler or slicer. Heat a teaspoon of coconut oil in a pan, add the vegetables and sauté briefly. Season with salt, pepper, marjoram and chives. Remove the pan from the stove, gently stir in ricotta, put everything together in a casserole dish and bake in the oven for 7 minutes. Enjoy!