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Roasted Vegetable Lasagna

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1 clove garlic, minced

3 tablespoons olive oil

3 small zucchini, cut lengthwise into 1/4-inch slices

1/2 teaspoon pepper

1/4 cup egg substitute

1 (26 ounce) jar meatless spaghetti sauce

2 cups shredded part-skim mozzarella cheese

12 no-boil lasagna noodles

1 teaspoon salt

3 tablespoons minced fresh basil

1 pound eggplant, sliced into 1/4 inch rounds

1/4 cup grated Parmesan cheese

1/2 pound medium fresh mushrooms, cut into 1/4 inch slices

2 sweet red pepper, cut lenthwise into 6 pieces each

1 (15 ounce) container reduced-fat ricotta cheese

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