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Roasted-Vegetable Lasagna

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Recipe photo courtesy of YunHee Kim

Oven-roasted zucchini and eggplant provide a seasonal backdrop for more-familiar lasagna trappings.

Source: Martha Stewart Living, October 2008
Servings

Ingredients

Directions

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How would you rate this recipe?
158
  • tcm0699
    6 NOV, 2008
    Hi Kathryn, You just let the eggplant sit there. The salt draws excess water out of the eggplant (so that anything you cook it with doesn't get soggy).
    Reply
  • kathrynelizabeth
    23 OCT, 2008
    It appears that there is a missing step with the eggplant. What am I supposed to do to the eggplant so that it needs to drain for 45 minutes?
    Reply
  • elinsday
    17 SEP, 2008
    Delicious! I used less than half of the oil called for, used dried Italian herbs in place of the marjoram, no-cook lasagna noodles, threw in some chopped, roasted peppers, and increased the amount of sauce for the sake of the dry noodles.
    Reply

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