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Roasted Vegetable Ratatouille Lasagna
CARRIE'S EXPERIMENTAL KITCHEN21Ingredients
75Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 16 oz. lasagna sheets (cooked)
- 32 oz. part skim ricotta cheese
- 8 oz. shredded mozzarella (divided)
- 1 large egg
- 1/4 cup fresh basil (chopped; divided)
- 1 tsp. garlic powder
- 1 eggplant (large dice)
- 2 cloves garlic (minced)
- 2 plum tomatoes (large dice)
- 8 oz. mushrooms (halved)
- 1 yellow squash (large dice)
- 2 zucchini (large dice)
- 1 red onion (large dice)
- 1 Tbsp. fresh rosemary (chopped)
- 3 Tbsp. extra virgin olive oil
- 3 Tbsp. white wine
- 2 Tbsp. butter
- 2 Tbsp. all purpose flour
- 4 oz. cream cheese
- 2 cups milk (I used 2%)
- 1/2 cup Pecorino Romano cheese (Grated)
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