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Roasted Vegetable Lasagna with Burrata
Ingredients
  • 12 ounces baby portobello mushrooms, sliced
  • 8 ounces broccoli florets
  • 1 sweet onion, chopped
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1 zucchini squash, chopped
  • 2 pints grape tomatoes
  • 4 tablespoons olive oil
  • salt and pepper for seasoning
  •  
  • 2 cups ricotta cheese
  • ½ cup freshly grated parmesan cheese
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  •  
  • 12 to 15 no-boil lasagna noodles (depending on how they fit in your pan)
  • 1 (24-ounce) jar of marinara sauce
  • 2 balls of burrata cheese
  • 8 ounces provolone cheese, freshly grated
  • 8 ounces mozzarella cheese, freshly grated
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