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Grilled Garden Vegetable Lasagna with Puttanesca Sauce
  • 2 cups Basil Pesto or No-Oil Pesto
  • 1/4 cup water or vegetable broth*
  • 6 large fresh basil leaves, chopped
  • 4 red or yellow bell peppers
  • 4 large zucchini, sliced on a diagonal about 1/4-inch thick
  • 3 fresh thyme sprigs, leaves stripped from the stems and chopped
  • 2 garlic cloves, minced
  • 1 shallot, minced
  • 1 large Italian eggplant, sliced into 1/4-inch thick rounds
  • 1 large onion, sliced into 1/4-inch thick rounds
  • 10 ounces soy mozzarella, shredded (optional)**
  • 1 pound lasagna noodles, cooked in boiling salted water just until al dente, drained, and rinsed
  • Herb Ricotta
  • Puttanesca Sauce
  • Kosher salt (optional) and freshly ground black pepper
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