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Ingredients
US|METRIC
4 SERVINGS
- 2 zucchini (Large)
- 2 yellow squash (large)
- 2 eggplants (Medium/Small)
- 1/2 tsp. crushed red pepper flake
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tsp. kosher salt
- 1 tsp. fresh cracked black pepper
- 1 tsp. fresh thyme
- 1 tsp. fresh rosemary
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/4 chopped parsley (Fresh)
- 3 Tbsp. olive oil
- 1 medium yellow onion
- 2 garlic cloves
- 1/2 crushed red pepper flakes
- 1 tsp. salt
- 1 tsp. black pepper
- 2 medium carrots
- 2 bay leaves
- 1 lb. crimini mushrooms
- 1 cup white wine (I used Sauvignon Blanc)
- 2 cans whole peeled tomatoes
- 2 Tbsp. tomato paste
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. paprika
- 1 tsp. oregano
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 2 cups ricotta cheese
- 1 box frozen spinach (thawed)
- 1 tsp. black pepper
- 1/4 tsp. nutmeg
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan
- 8 slices fresh mozzarella cheese
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