Roasted Zucchini and Eggplant Lasagna Recipe | Samsung Food App
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Ingredients
- 1 pound of zucchini (cut into 1/2 inch dice)
- 1 1/2 pounds of eggplant (cut into 1/2 inch dice)
- 3 Tbsp olive oil
- 4 minced garlic cloves
- salt
- pepper
- 2 Tbsp olive oil
- 2 medium garlic cloves (minced)
- 1 28- oz can of crushed tomatoes
- 2 Tbsp chopped fresh basil
- 12 no boil lasagna noodles from an 8-oz or 9-oz box
- 1 pound shredded mozzarella cheese (about 4 cups)
- 3 oz Parmesan cheese (about 1 1/2 cups)
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