Roasted Summer Vegetable Lasagna Recipe

Name: Roasted Summer Vegetable Lasagna Recipe
Ingredients: 3 medium (about 3.5 lbs) eggplant, sliced lengthwise into ¼ inch planks; 4 large zucchini, sliced lengthwise into ¼ inch planks; 4 large yellow squash, sliced lengthwise into 1/4-inch planks; Salt; Black Pepper; 1/2 cup plus 2 tablespoons Basil Extra Virgin Olive Oil; 1/2 cup course breadcrumbs; 1 clove garlic, minced; 2 Tbl Pomegranate Balsamic Vinegar; 1/4 cup toasted pine nuts; 2 Tbl chopped fresh basil leaves, plus more for garnish; 2 tsp dried oregano; 1 tsp crushed red pepper; 2 cups marinara sauce; 1 lb fresh mozzarella cheese, cut into 1/2-inch slices; 1 egg; 2 tsp Creole Italian Blend; 1 1/2 cups whole milk ricotta; ¼ cup grated parmesan, plus more for garnish

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A delicious Roasted Summer Vegetable Lasagna recipe you can make yourself. No ads, no life story, just great recipes you can prepare at home.

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