2 medium-sized eggplant (aubergine can thistle) 3 medium-sized tomatoes 2 cloves of garlic (finely chopped) 2 medium-sized onions olive oil parmesan cheese (a thin slice for each tranche) thyme, mint, red soft pepper salt
Spinach Lasagna Roll ups. Tips: thaw spinach first, then start cooking noodles. Let noodles cool before squeezing spinach and mixing filling. After rolling freeze half uncooked without sauce for a future meal.