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[quote=Anonymous]I make veggie lasagna by layering: 1) good vegetables that are in season, usually roasted/ sauteed as appropriate; 2) bechamel sauce and 3) freshly grated parmigiano-reggiano cheese, with the pasta sheets of course. Examples may be roasted eggplant and zucchini in summer, roasted butternut squash and wilted swiss chard in fall/ winter, or mixed mushrooms (crimini, portobello, shiitake etc) any time of year. If you have access to fresh pasta sheets it makes it even more amazing![/quote]
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