Roasted Zucchini And Eggplant Lasagna

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The Little Kitchen


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1 pound of zucchini, cut into 1/2 inch dice

1 1/2 pounds of eggplant, cut into 1/2 inch dice

3 Tbsp olive oil

4 minced garlic cloves

salt and pepper

2 Tbsp olive oil

2 medium garlic cloves, minced

1 28-oz can of crushed tomatoes

2 Tbsp chopped fresh basil

12 no boil lasagna noodles from an 8-oz or 9-oz box

1 pound shredded mozzarella cheese, about 4 cups

3 oz Parmesan cheese, about 1 1/2 cups

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