Preheat oven to 425 degrees. Coat a small casserole dish or baking pan with cooking spray; set aside.
In a large bowl combine the ricotta, half of the mozzarella and parmesan, olive oil, garlic, thyme, lemon juice and zest, kosher salt, and red pepper flakes. Spread the mixture into the prepared baking dish and top with remaining mozzarella and parmesan cheese.
Bake for about 20 minutes, or until the ricotta is hot and bubbly. To brown the top of the cheese, place under broiler for a minute or two until golden in color. Serve with toasted bread if desired.
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Notes
Ricotta Cheese: you can use whole milk or part skim ricotta for this dish. No need to drain the ricotta before using.
Cheeses: feel free to play around with the cheeses in this recipe. Fontina or Gruyere would be excellent substitutions.
Thyme: if you don't have fresh thyme, you could use 1 teaspoon dried thyme in its place. You could also substitute fresh rosemary for the thyme.
Serving Suggestions: Baked Ricotta is excellent served on top of crostini. Simply cut a baguette, drizzle the slices of bread with olive oil, and toast alongside the ricotta until light golden brown. You could also serve this as a dip for crackers and veggies. I like to toss leftover dip with hot pasta for a quick meal.