INGREDIENTS

  • 16 oz. whole milk ricotta
  • 1 egg
  • 1 cup roughly chopped packed baby spinach
  • 24 oz. jar Rao’s Homemade® Four Cheese Sauce
  • 2 thinly sliced green zucchini
  • 2 thinly sliced yellow squash
  • ½ peeled and thinly sliced egg plant
  • 16 oz. shredded mozzarella
  • ¼ cup grated parmesan cheese
  • Salt and pepper to taste

PROCEDURE

  • Preheat the oven to 375°.
  • In a small-size bowl whisk together the ricotta, egg, spinach, salt and pepper until combined. Set aside.
  • 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.
  • Next, add a layer of thinly sliced green zucchini covering the Four Cheese sauce.
  • Spread a small amount of the ricotta mixture onto each zucchini slice. Sprinkle with a small amount of mozzarella.
  • 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, Four Cheese sauce, mozzarella and parmesan cheese.
  • Bake in the oven at 375° for 45 minutes or until the cheese is melted and browned.
  • Remove from the oven, slice and serve.

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