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Roasted Vegetable Lasagna

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Ingredients for 12 servings

1 lb plum tomatoes, cut in 1/4-inch slices

1 lb zucchini, cut in 1/4-inch slices

1 lb yellow squash, cut in 1/4-inch slices

2 red bell peppers, cut in 1-inch strips

2 green bell peppers, cut in 1-inch strips

1/2 lb mushroom caps, cut in 1/4-inch slices

1 tsp salt

1 tbsp olive oil

Vegetable-oil cooking spray

1 egg white, lightly beaten

2 containers (15 oz each) "lite" ricotta

2 tbsp bottled pesto sauce

1/3cup grated parmesan

3 cans (14 1/2 oz each) diced tomatoes with garlic and onion

12 oven-ready lasagna noodles (1 package)

2 cups shredded lowfat mozzarella

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