This was so good, hubby and I crushed the entire pan! No leftovers here.
1 TBSP Olive oil
1/2 yellow onion, chopped
1 1/2 Beefsteak tomatoes, chopped
15oz Roasted garlic pasta sauce
Salt and Pepper to taste
3 cups fresh Spinach
2 zucchini, cut long ways
15oz Ricotta cheese
1/4 cup Parmesan cheese
1 large egg
1/2 tsp Italian seasoning
16oz Mozzarella cheese, shredded
Preheat oven to 375°F
Step 1: Sauté onions in oil until soft and golden brown.
Step 2: Add tomatoes and tomato sauce. Simmer about 20 minutes, until reduced some.
Step 3: Add spinach, salt and pepper to taste, and remove from heat.
Step 4: Mix ricotta cheese, parmesan cheese, Italian seasoning, and egg in medium bowl.
Step 5: Layer a 9×11 glass pan as such: tomato sauce, 1 layer zucchini slices, ricotta mixture, mozzarella cheese. Repeat until you run out. Top with remaining mozzarella cheese.
Step 6: Bake for 30 minutes, covered. Remove covering and bake for another 10 minutes. It will be really hot once done, so let sit for 5-10 minutes.