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Noodleless Zucchini Mushroom Lasagna
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 8 ounces button mushrooms, sliced
- Salt and pepper, to taste
- 16 ounces ricotta cheese
- 1 egg
- 1 teaspoon Italian seasoning
- 1/3 cup grated Parmesan cheese
- 3 large zucchini, sliced into thin planks
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
Directions:View on Back to Her Roots
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