Summer Roasted Vegetable Lasagna Salad Rolls

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Ingredients

4 lasagna noodles-cooked, cooled, brushed lightly with 2 tsp. olive oil

10 oz. baby eggplant, 1/2 in. dice

1 med. red bell pepper, 1/2 in. dice

1/4 C. olive oil, divided

fine sea salt

black pepper, freshly ground

1/2 tsp. dried Italian seasoning, crushed

1 tbs. white balsamic vinegar

8 oz. ricotta cheese

1 oz. goat cheese

1/2 lemon, zested and juiced

1/4 C. flat leaf parsley, divided

2 C. mixed baby spinach and arugula leaves

2 slices prosciutto, chopped

3 tbs. shredded parmesan cheese, divided

2 tbs. pine nuts, toasted, chopped, divided

1/2 C. grape tomatoes, halved

1/4 C. fresh mozzarella cheese, diced

2 tbs. basil leaves, torn

1 med. summer squash

1 carrot, peeled

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