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Grilled Vegetable Lasagna With Emerald Green Pesto

Nutrition per serving    (USDA % daily values)


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Ingredients for 10 servings

3 medium-size yellow summer squash , cut lengthwise into 1/8-inch-thick slices

2 large eggs

3 medium-size eggplants , peeled and cut lengthwise into ¼-inch-thick slices

3 medium-size zucchini , cut lengthwise into 1/8-inch-thick slices

4 cups Farm Stand Marinara Sauce (recipe follows) or good-quality store-bought marinara sauce

1/3 cup minced fresh flat-leaf parsley

3 cups (24 ounces) ricotta cheese

1¼ cups freshly grated Parmesan cheese

¼ cup minced fresh basil

1 cup olive oil

2 large red bell peppers

2/3 cup Emerald Green Pesto   or store-bought pesto

8 ounces lasagna noodles

12 ounces mozzarella cheese, coarsely grated (about 3 cups)

Salt and freshly ground black pepper

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