Vegetable Lasagna Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1/2 teaspoon dried thyme

1/2 cup grated Parmesan

24 ounces canned crushed tomatoes

1 teaspoon dried parsley

1 medium yellow squash, cut into bite-sized pieces

1/4 teaspoon salt

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

1 eggplant, cut into bite-sized pieces

1 teaspoon dried basil

1 cup reduced-fat shredded mozzarella cheese

1 medium onion, finely chopped

1 cup button mushrooms, sliced 1/4-inch thick

1/2 cup low-fat ricotta cheese

2 tablespoons olive oil, plus 1/4 cup, plus 2 tablespoons

4 cloves garlic, crushed, plus 1 teaspoon minced garlic, plus 2 cloves garlic, minced

1 teaspoon dried oregano

2 portobello mushroom, sliced 1/4-inch thick

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