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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This is pretty easy to put together. It doesn't have to be assembled like a typical lasagna. I use my homemade meat sauce with this recipe, but you can use any kind you like. Ingredients:
1 lb ricotta cheese |
1/4 cup fresh parsley, chopped |
1/4 cup grated parmesan cheese |
1 egg |
2 tablespoons olive oil |
1 garlic clove, crushed |
1 lb zucchini, sliced thin |
2 cups mushrooms, sliced thin |
1 teaspoon dried basil |
1/2 teaspoon dried oregano |
1 dash black pepper |
52 ounces spaghetti sauce |
1 lb rigatoni pasta |
1/2 lb mozzarella cheese, grated |
1/4 lb cheddar cheese, grated |
Directions:
1. Mix ricotta, parsley, parmesan cheese and egg in large bowl and put aside.
2. Mix Cheddar and mozzarella and put aside.
3. Heat olive oil in large pot.
4. Add crushed garlic and cook for 1 minute.
5. Add zucchini and mushrooms and saute until vegetables are soft.
6. Add seasonings.
7. Add 1/2 of the sauce and simmer for 10 minutes.
8. Meanwhile, cook rigatoni according to directions on box. Drain and rinse.
9. Add cooked rigatoni to pot with vegetables.
10. Mix in most of the cheddar and mozzarella, saving some for top.
11. Mix in ricotta and then the rest of the sauce.
12. Put in large oblong pan that has been sprayed with cooking spray.
13. Sprinkle saved cheddar/mozzarella on top.
14. Bake in pre-heated 350 degree oven for about 1 hour.
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