Roasted Vegetable Lasagne

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Pamela Salzman
Nutrition per serving    (USDA % daily values)
CAL
312
FAT
46%
CHOL
46%
SOD
109%

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Ingredients for 6 servings

1 medium eggplant, about 1 ¼ pounds

1 ½ pounds of zucchini, about 3 medium, trimmed and cut lengthwise into ½-inch slices

Olive oil for brushing on vegetables

Sea salt and freshly ground black pepper

3 large collard green leaves

3- 3 ½ cups of marinara sauce (depending on how saucy you like it)

15 ounce container whole milk ricotta

1 large egg (helps to bind the ricotta)

½ cup grated Parmesan or Pecorino cheese, divided

4 sheets no-boil lasagna noodles or your favorite gluten-free pasta, cooked and drained

4 ounces grated mozzarella cheese, about 1 cup

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