1 cooked spaghetti squash
1 eggplant, sliced in 1/4 inch rounds
2-4 large portabella mushrooms sliced
2 cups of spicy spaghetti sauce (see recipe on previous post)
1 cup fresh spinach leaves
1/2 jar Trader Joes Artichoke Antipesto
(parmesan cheese and mozzerella optional - couldnt help a little sprinkle on top)
Preheat oven to 400 degrees. Spray pan with pam and lay out eggplant and mushrooms in a single layer. Salt & pepper and respray with pam. Roast for 15 minutes. In lasagna pan cover the bottom with spaghetti squash. Pour sauce evenly over squash. Remove vegis from oven and layer over the sauce. Top with a generous layer of leaf spinach. Then spread the artichoke spread on top. The ingredients in this spread are totally paleo so don't feel guilty pouring it on (even though the garlic may talk back to you tomorrow). Sprinkle cheese on top if you are at peace with dairy. Bake for 20 minutes and serve.