Vegetable Lasagna Recipe

  • 8 ounces cooked zucchini, onion, eggplant, peppers, tomato sauce
  • 2 ounces ricotta cheese
  • 1 ounce shredded mozzarella cheese
  • 4 ounces cooked brown rice
Cook the vegetables in a pot or in the microwave. Weigh vegetables and add cooked brown rice and ricotta cheese. Mix. Pour mixture into a small, greased baking pan. Sprinkle mozzarella cheese on top and bake at 400F for a few minutes until cheese melts.
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