Eggplant Lasagna


2 large eggplant

1 bag of spinach

3 cups of mushrooms(or as much as you like, i like alot)

homemade pasta sauce

1 onion

1 whole roasted garlic

vegetarian cheddar cheese( as much as you like and any cheese that u want to use)

as much as you like bag mozzarella cheese( as much as you like and any cheese that u want to use)


Cut the eggplant lengthwise and salt, leave for 2 hours

Saute the onion and spinach

Saute the mushroomssauted spinach and mushroomsmozzarella and vegetarian cheddar cheeseeggplantpasta saucelayer sauce and eggplantlayer sauce, eggplant, mushroom and spinachlayer sauce, eggplant, mushroom, spinach and cheeseeggplant lasagna

layer sauce, eggplant, spinach, mushroom, cheese & repeat

Remember to season every layer.

oven 375 degrees

45 min.

Moroccan Lentils


1 Cup Lentils

1 Medium Onion

3 Cloves Garlic1/2 Cup Diced Tomatoes

6 Sprigs Fresh Chopped Celery

1.5 tsp Ground Paprika

1 tsp Ground Cumin

1 tsp salt (or to taste)

Ground Pepper

3 Cups Water


Place all ingredients except salt into medium pot and cook, partially covered, over medium-low heat until lentils are slightly soft (20-30 mins). Add salt, stir, and continue to cook until lentils are  completely tender.

Serves 4-6

Recipe from SparkPeople user EJORDANE

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