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Vegetarian Lasagna
Ingredients
16oz whole milk
Ricotta Cheese
1
Egg
1 cup, roughly chopped
Spinach
2 green, 2 yellow, thinly sliced
Zucchini
1/2 peeled, thinly sliced
Eggplant
16 oz
Shredded Mozzarella
1/4 cup, grated
Parmesan
To taste
Salt
To taste
Pepper
ABOUT
A low-carb garden vegetable lasagna that’s big on taste. Thinly-sliced eggplant, zucchini, and yellow squash stand in for traditional noodles, layered with spinach-flecked ricotta cheese and our indulgent four cheese tomato sauce. Easy to assemble, hard to forget.
DIRECTIONS
01
Preheat the oven to 375°.
02
In a small size bowl whisk together the ricotta, egg, spinach, salt and pepper until combined. Set aside.
03
Add a small amount of Rao’s Homemade® Four Cheese Sauce to the bottom of a 12 x 8 casserole dish and spread it around.
04
Next, add a layer of thinly sliced green zucchini covering the tomato sauce.
05
Spread a small amount of the ricotta mixture onto each zucchini slice. Sprinkle with a small amount of mozzarella.
06
Next, drizzle on a small amount of the Four Cheese sauce. Repeat the exact same process with the yellow squash and then again with the eggplant and then create those same layers 2 more times topping off with the remaining ricotta mixture, 4-cheese sauce, mozzarella and parmesan cheese.
07
Bake in the oven at 375° for 45 minutes or until the cheese is melted and browned.
08
Remove from the oven, slice and serve.
PRODUCTS USED
Four Cheese Sauce
Bring home the famous taste of Rao’s Homemade® Four Cheese Sauce. This sauce is a rich blend of Italian tomatoes and four classic, Italian cheeses without onions or garlic.
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