Roast Vegetable Lasagne With Spinach And Ricotta

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

30 g finely grated fresh parmesan cheese

3-4 garlic cloves , whole with base sliced off

1 green capsicum , chopped

1 1/2 cups grated cheddar cheese

For the lasagne

1 cup chopped mushroom

1 tablespoon brown sugar

250 g frozen chopped spinach

3 leaves of torn fresh basil

400 g fresh lasagna sheets

250 g ricotta cheese

100 g cubed feta cheese

salt and pepper

1/2 purple onion , chopped

1 tablespoon olive oil

750 g pasta sauce

1/2 aubergine , chopped

2 medium zucchini , chopped

For the spinach and ricotta mix

1 medium carrot , chopped

For the vegetables

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