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Exquisite Roasted Garlic And Vegetable Lasagna

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20 medium locally grown tomatoes , cut in half

1 tsp each salt and pepper

3 tbsp fresh thyme , chopped

6 medium zucchini , sliced lengthwise into approx. 1/8 inch slices

1 large eggplant , peeled and sliced legthwise into 1/8 inch slices

2 heads garlic

olive oil , to brush tops of garlic cloves

2 28 oz cans diced tomatoes

1 medium onion , chopped

8 cloves garlic , minced

20 fresh basil leaves , stacked together, rolled and sliced thinly

8 red peppers , roasted on your own (see instructions) or from a jar

1 box lasagna noodles , made with spinach or whole wheat

2 cups ricotta cheese , fine

1 cup old cheddar cheese , shredded

2 cups mozzarella cheese , grated

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