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6 cups fresh sturdy vegetables, chopped (red or yellow peppers, cauliflower, broccoli, carrots, etc.)
1½ tablespoon olive oil
2 teaspoons salt (more to taste)
1 onion, minced
6 cloves garlic, minced
10 ounces whole wheat lasagna noodles
1 jar spaghetti or marinara sauce
1⅔ cups ricotta cheese
1 egg, beaten
¾ cup shredded mozzarella cheese
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