1 (8 oz.) pkg. whole wheat lasagna noodles
1 lg. eggplant, peeled and sliced thin
1 recipe lentil sprout filling
1 (32 oz.) jar spaghetti sauce (meatless and sugarless)

Place sliced eggplant under broiler a few minutes, turning once. In baking dish, alternate layers, beginning with whole wheat lasagna noodles, then eggplant, lentil sprout filling, and spaghetti sauce. Repeat once more. Heat in low heat oven (250 to 300 degrees) for 30 to 35 minutes or until warm. Makes large 9 x 13 inch casserole.

LENTIL SPROUT FILLING:

3 c. lentil sprouts (1/2 c. dry lentils, sprouted for 3 days)
1 c. spaghetti sauce (meatless and sugarless such as Ragu Natural or other brands found in health food stores)

Place lentil sprouts and spaghetti sauce in food processor with grinding blades. Mix lightly to resemble a meat filling.