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Summer Vegetable and Chickpea Lasagna


1 large eggplant (about 1 1/4lbs), cut into 1/4" rounds
1 large or 2 small zucchini (about 3/4lb), cut into 1/4" rounds
1large or 2 small summer squash (about 3/4lb), cut into 1/4" rounds
1 3/4 cup cooked chickpeas (from 1/4lb dried chickpeas, see note below)
1 cup chopped sweet onion
4 cloves garlic, minced

1 1/2 cups (12oz) low fat cottage cheese
6 oz shredded part-skim mozzarella, divided
1 oz grated pecorino romano cheese

2 teaspoons dried oregano
1/4 cup minced fresh basil
Fresh basil for garnish



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