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Michelle's Lasagna With Oven-Roasted Vegetables

Nutrition per serving    (USDA % daily values)
CAL
566
FAT
74%
CHOL
61%
SOD
73%

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Ingredients for 6 servings

1 3/4 teaspoons salt

1/2 lb portabella mushroom , cut into 3/4 inch dice (or other mushrooms)

3 tablespoons olive oil

3/4 lb dry lasagna noodle (about 15 noodles)

1 egg

2 zucchini , cut into 3/4 inch dice (about 1/2 lb)

2 shallots , unpeeled, halved lengthwise

fresh ground black pepper

1 fresh rosemary sprig (or 1/4 tsp dried rosemary)

1 red bell pepper , cut into 3/4 inch squares

5 cups tomato sauce

1 pinch grated nutmeg

1/2 lb mozzarella cheese , grated (about 2 cups)

1 cup ricotta cheese

1 eggplant , cut into 3/4 inch dice (about 3/4 lb)

2 summer squash, cut into 3/4 inch dice (about 1/2 lb)

1 yellow bell pepper , cut into 3/4 inch squares

1/4 cup grated parmesan cheese

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