Gratitude: A recipe for zucchini lasagna with lentils
Eating Niagara
Eating Niagara
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Ingredients

  • 1 cup dried
  • 20 minutes
  • 1 large zucchini
  • 2 cups mozzarella
  • 3/4 cup
  • 1 medium onion
  • 2 large cloves of garlic
  • 2 tablespoons of olive oil
  • Cooked lentils
  • 3 tablespoons minced fresh basil leaves
  • 1 1/2 tablespoons minced fresh marjoram
  • 8 baking

Instructions

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