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Ingredients
US|METRIC
6 SERVINGS
- 1 cup carrots (chopped)
- 3 zucchini (about 2 ½ to 3 cups finely chopped – mine were in 1/4-inch or less pieces)
- 2 squash (about 2 cups finely chopped – 1/4-inch or less pieces)
- 2 cups broccoli (chopped)
- 20 oz. chopped frozen spinach (thawed and drained well, or squeezed through a towel)
- 3 cups ricotta cheese
- 1/2 tsp. salt
- 16 oz. mozzarella (shredded, about 4 cups)
- 6 oz. Parmesan cheese (shredded, about 1 1/2 cups)
- 48 oz. pasta sauce (or use 6 cups of homemade sauce)
- 12 no boil lasagna noodles (I love the Barilla brand, or 12 regular lasagna noodles, boiled and drained)
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