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Roasted Vegetable Lasagna

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Ingredients

3 medium zucchini, cut into 1/4"-thick lengthwise slices

2 large red bell peppers, cut into 1"-wide strips

1 tablespoon olive oil

1 box (8 ounces) sliced mushrooms

4 medium carrots, coarsely shredded

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 container (15 ounces) reduced-fat ricotta cheese

1/3 cup grated parmesan cheese

1 large egg

1 jar (26 ounces) spaghetti sauce

9 no-boil lasagna noodles

1 1/2 cups shredded reduced-fat mozzarella cheese

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