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Steamed Eggplant and Ricotta Lasagna
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- 1 ½ oz Parmesan cheese, cut into pieces
- 5 - 10 sprigs fresh parsley, leaves only
- ⅛ tsp ground black pepper
- 45 oz water, divided
- 2 tsp salt, divided
- 6 oz dried lasagna pasta
- 2 oz yellow onions, cut into pieces
- 2 oz carrots, cut into pieces
- 2 oz celery, cut into pieces
- 1 garlic clove
- 1 oz extra virgin olive oil
- 10 ½ oz eggplant, diced (½ in.)
- 18 oz canned crushed tomatoes
- 9 oz ricotta cheese
- per 1 portion
- 1820 kJ / 435 kcal
- 19 g
- 47 g
- 20 g
- Saturated fat
- 8 g
- 7 g
- 954 mg
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