Cheesy Chicken and Vegetable Lasagna
INGREDIENTS
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1 tablespoon olive oil
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2½ cups thinly sliced zucchini (about 2 medium)
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1½ cups finely chopped carrot (about 3 medium)
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1 (8-ounce) package sliced fresh mushrooms
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4 cloves garlic, minced
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2 (6-ounce) bags fresh baby spinach
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¼ cup thinly sliced fresh basil
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1½ teaspoons salt
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½ teaspoon ground black pepper
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1 (15-ounce) container whole-milk ricotta cheese
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2 cups grated Parmigiano-Reggiano cheese, divided
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2 large eggs
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2 (24-ounce) jars tomato and basil pasta sauce, divided
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1 (9-ounce) package oven-ready lasagna noodles
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2 (12-ounce) packages sliced provolone cheese
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4 cups chopped cooked chicken
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1 (16-ounce) package shredded mozzarella cheese
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