Portobello Mushroom And Almond Pesto Lasagna

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
1825
FAT
377%
CHOL
42%
SOD
74%

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Ingredients for 4 servings

3/4 cup extra-virgin olive oil

5 large portobello mushroom caps, thinly sliced

Salt and pepper

2 14 1/2 ounce can diced tomatoes with Italian herbs

3 cups (about 10 ounces) sliced almonds, toasted

1 cup grated parmesan cheese

2 cloves garlic, chopped

Grated peel and juice of 1 lemon

6 no-boil lasagna sheets

2 cups shredded mozzarella cheese

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