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Rich vegetable lasagna from The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsas, Dips, Sandwiches by Andrea Chesman

  • basil
  • mozzarella cheese
  • Parmesan cheese
  • ricotta cheese
  • eggplants
  • rosemary
  • thyme
  • zucchini
  • mushrooms
  • peppers
  • tomato sauce
  • no-boil lasagne pasta

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Notes about this recipe

  • hillsboroks on September 12, 2017

    This dish has not only fabulous flavor but uses up bunches of veggies from the overflowing garden. I made the Roasted Tomato Sauce the day before so roasting the other veggies and assembling the lasagna was easy. I had never used the no boil noodles before and was delighted with result and ease of use. We did not miss the meat in this lasagna and loved the deep flavor of the roasted veggies. I didn't have mushrooms and subbed a couple of small yellow summer squash. I shared some with the neighbors and they loved it too.

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