Garden Vegetable Lasagna With Ricotta Mascarpone Layers

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2 Tablespoons extra virgin olive oil

1/2 Cup finely diced white onion

4 cloves fresh garlic, peeled and minced

28 oz can Muir Glen Whole Peeled Plum Tomatoes, put in food processor and pulsed until nearly smooth

½ teaspoon salt

½ teaspoon fresh cracked black pepper

6 oz can tomato paste

10 fresh basil leaves, chopped

3 Tablespoons extra virgin olive oil

2 medium yellow squash, sliced

1 medium zucchini, halved and sliced

½ Cup thinly sliced fennel

2 Cups broccoli florets

2 Cups diced eggplant

4 Cups fresh baby spinach leaves, coarsely chopped

1 large red bell pepper, seeded and diced

3 cloves fresh garlic, minced

1 ½ pounds part skim ricotta cheese (about 1 ½ big containers)

1 Cup fresh grated parmesan cheese

½ Cup soft mascarpone cheese

2 Cups shredded mozzarella cheese

1 teaspoon salt

¼ teaspoon garlic salt

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