Roasted-Vegetable Lasagna

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
422
FAT
78%
CHOL
28%
SOD
17%

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Ingredients for 8 servings

Coarse salt

2 pounds eggplant, peeled and cut lengthwise into 1/4-inch-thick slices

2 pounds zucchini, cut lengthwise into 1/4-inch-thick slices

1/2 cup extra-virgin olive oil, for brushing

Freshly ground pepper

3 medium red onions, cut into 1/2-inch rings

5 ounces goat cheese

Marinara

Fresh Lasagna Noodles (you will need about 1/2 of the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked

1/4 cup loosely packed fresh marjoram leaves, roughly chopped

2 ounces finely grated Pecorino Romano cheese (3/4 cup)

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