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Vegetable Lasagna Rollup Casserole
A CUP OF SUGAR A PINCH OF SALT25Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 28 oz. crushed tomatoes (1 can)
- 1/4 cup fresh basil (chopped)
- 2 Tbsp. extra-virgin olive oil
- 2 garlic cloves (minced)
- 1 tsp. kosher salt
- 1/4 tsp. red pepper flakes
- 2 oz. grated Parmesan cheese (about a cup)
- 1 cup whole milk ricotta
- 1 egg yolk
- 2 garlic cloves (minced)
- 2 Tbsp. pesto
- 1/2 tsp. kosher salt
- 1/2 tsp. pepper
- 1 yellow onion (medium, cut into 1/4-inch pieces)
- 2 lb. carrots (cut into 1/4-inch pieces, about 3 cups)
- 1 lb. zucchini (cut into 1/4-inch pieces, about 4 cups)
- 2 lb. yellow bell peppers (red and, cut into 1/4-inch pieces, about 4 cups)
- 2 lb. crimini mushroom (cut into 1/4 inch pieces, about 4 cups)
- 5 Tbsp. olive oil
- 4 garlic cloves (minced)
- 1 Tbsp. fresh thyme (minced)
- kosher salt
- ground black pepper
- 18 lasagna noodles (15-, cooked to al dente)
- 12 oz. mozzarella cheese (whole-milk, shredded, about 3 cups)
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