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Vegetable lasagne


Serves 6


2 eggplant – cut into slices lengthways
1 red onion, roughly chopped
2 capsicum
2 zucchini
500 g pumpkin
1 tbsp olive oil
500 ml tomato passata or napolitana
handful of fresh basil, chopped
500 g ricotta
pinch nutmeg
30 g Parmesan



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