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Grilled Vegetable And Bean Lasagna

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Ingredients

8 ounces whole wheat lasagna noodles

1 1/2 pounds eggplant, trimmed, cut into 1/4"-thick slices

3 medium zucchini, 1 1/2 pounds total, trimmed and cut lengthwise into 1/4"-thick slices

1 tablespoon extra virgin olive oil

pinch of salt

1/4 teaspoon ground black pepper

2 containers (15 ounces) fat-free ricotta cheese

2 cups shredded carrots

1 can (15 ounces) cannellini beans, drained and rinsed

1 cup shredded reduced-fat mozzarella cheese

1/4 cup grated romano cheese

2 egg whites

2 cups prepared fat-free tomato basil sauce

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