Rao’s Pasta Free Lasagna
An unfussy vegetarian lasagna made with our homemade tomato basil sauce; ready for the oven in less than 20 minutes with zero stove time. Sliced zucchini roast to tender perfection between layers of spinach, mozzarella, and soft ricotta cheese. It’s so good, no one will miss the noodles.
2-3, sliced lengthwise about 1/4-inch thick or less Zucchini
1 24oz. jar Rao’s Homemade® Tomato Herb Sauce
8 ounces, roughly chopped Spinach
16 ounces container Ricotta Cheese
2-3 cups grated Shredded Mozzarella
1/4 cup freshly grated Parmesan
1/4 cup Breadcrumbs
To taste Pepper
Preheat oven to 375°F.
Mix together ricotta cheese and pepper.
Cover bottom of glass baking dish with Rao’s Homemade® Tomato Herb Sauce, and then layer the following: zucchini, bread crumbs, spinach, sauce, cheese mixture and mozzarella.
Top with fresh parmesan.
Cover with foil and bake at 375°F for 1 hour, removing foil for the last 20 minutes of baking.