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Categories:
Pasta Ricotta cheese Mozzarella cheese Parmesan cheese eggs Italian seasoning zucchini eggplant tomatoes spaghetti sauce Mozzarella cheese
Viewed: 101 - Published at: 2 years agoIngredients
- 1 (13 1/4 ounce) box ziti pasta
- 30 ounces part-skim ricotta cheese
- 16 ounces shredded mozzarella cheese
- 8 ounces shredded parmesan cheese
- 2 eggs
- 3 tablespoons italian seasoning
- 2 cups grated zucchini
- 1 cup grated eggplant
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (26 ounce) jar spaghetti sauce
- 8 ounces shredded mozzarella cheese
Method
- In a large bowl add Ricotta, Mozzarella (16 oz), Parmesan, eggs, and Italian seasoning - Mix well and set aside.
- Grate both zucchini and eggplant.
- Squeeze out as much water as possible.
- Add to the cheese mixture.
- Open and drain the can of diced tomatoes and place in another bowl.
- Open spaghetti sauce and add to the diced tomatoes.
- Add the sauce mixture to the cheese mixture and mix well.
- In a large lasagna pan, pour in half of the ziti and mix in half the cheese/sauce mixture.
- Pour in the remaining ziti and cheese/sauce mixture and mix well.
- Cover pan and bake at 350 for 40 minutes.
- After the ziti bakes for 40 minutes, remove the cover, sprinkle 8 oz of Mozzarella cheese on top and bake for an additional 10 minutes.
- ENJOY!
