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Roasted vegetable lasagne
- 450g/16 oz courgettes
- 1 aubergine
- 3-4 tbsp extra virgin olive oil
- 1 kg firm, ripe tomatoes
- 2 cloves
- 2 tbsp balsamic vinegar
- 10-12 fresh basil
- Pinch salt and freshly ground black pepper
- 2x125g/4 oz low-fat mozzarella
- 150g/5 oz fresh lasagne sheets
- 100g/3 oz freshly grated parmesan
Directions:View on BBC Food
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