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Vegetarian Lasagna

Tops Exclusive

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. Author: Rao's Homemade



1. Preheat the oven to 375 degrees F.

2. In a small size bowl whisk together the ricotta, egg, spinach, salt and pepper until combined. Set aside.

3. 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.

4. Next, add a layer of thinly sliced green zucchini covering the tomato sauce.

5. Spread a small amount of the ricotta mixture onto each zucchini slice. Sprinkle with a small amount of mozzarella.

6. 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.

7. Bake in the oven at 375 degrees F for 45 minutes or until the cheese is melted and browned.

9. Remove from the oven, slice and serve.

Please note that some ingredients and brands may not be available in every store.

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