Eggplant and Spinach Lasagna and Salad

The salad is a Spinach Leaf Salad, Sliced Cherry Tomatoes and Thousand Island Dressing with shredded Monterey Jack cheese on top.

The Eggplant and Spinach Lasagna is so simple:
1. Put a layer of sliced eggplant on the bottom of a cooking dish
2. Put layer of raw fresh spinach leaves or frozen spinach on top of eggplant
3. Spread a layer of cooked hamburger, sauteed onions and mushrooms
4. Put down a layer of Ricotta cheese
5. Spread a layer of canned chopped tomatos
6. Finally, put some shredded cheese
7. Put it in the oven until eggplant is cooked (350 degrees for 25 min.)

no eggs, no breadcrumbs, no pasta noodles

This is about 300 Calories and 23g of Carbs per slice.