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Veal And Roasted Vegetable Lasagne Anderson

Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 small onion

1/2 pound mushrooms (about 2 cups)

2 garlic cloves

a 28- to 32-ounce can whole tomatoes

1/4 cup drained dried tomatoes packed in oil

1 1/2 tablespoons olive oil

1/4 cup tomato paste (about half a 6-ounce can)

1/2 pound ground veal

1/4 cup chopped fresh basil leaves

2 large red bell peppers

3 medium onions

4 medium carrots

8 large garlic cloves

2 tablespoons olive oil

2 cups grated mozzarella (about 8 ounces)

a 15-ounce container ricotta (about 1 3/4 cups)

grated Romano or Parmesan

1 large egg

1/4 cup finely chopped fresh parsley leaves

1 cup packed fresh basil leaves

twelve 7- by 3 1/2-inch sheets dry no-boil lasagne

1/2 cup grated mozzarella (about 2 ounces)

1/3 cup grated Romano or Parmesan (about 1 ounce)

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