Vegetarian Lasagna | Recipe Cart
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 spin
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Ingredients
- 16oz whole milk Ricotta Cheese
- 1 Egg
- 1 cup, roughly chopped Spinach
- 1 jar Rao’s Homemade® Four Cheese Sauce
- 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
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