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Eggplant-Zucchini Lasagna With Fontina

30 faves
Nutrition per serving    (USDA % daily values)
CAL
803
FAT
165%
CHOL
57%
SOD
33%

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Ingredients for 4 servings

About 1/2 cup olive oil

1 large eggplant, cut into 1/2 inch-thick slices

2 large zucchini, cut on the diagonal into 1/2-inch thick slices

Kosher salt

7 plum tomatoes

2 cloves garlic, minced

1/2 pound no-boil lasagna noodles

12 ounces whole-milk ricotta

1/2 teaspoon dried oregano

6 ounces fontina, grated

2 tablespoons freshly grated parmesan

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