Eggplant Parmesan by Jennifer Bass

Risotto with asparagus and prosciutto by Easy Cook - Laka kuharica

Originating from Venetian cuisine, this risotto is truly mouthwatering.

Sun-Dried Tomato Polenta with Lentil Puttenesca by Healthy Mamma

This is one of those meals you-never-knew-you-couldn't-live-without!

Eggplant Parmesan (Slow Cooker or Crockpot version) by Salad Foodie

This recipe based on one from Allrecipes.com served 8 and was cooked in a 5-quart slow cooker. I cut the recipe in half for 4 servings (which is the recipe below.) It cooks well in a 2 1/2 to 3-quart slow cooker. Whichever size you make, I think you’ll like this easy-does it version of yummy Eggplant Parmesan! (Note:…

Wild Mushroom Risotto by dschulze

Mushroom Risotto with white wine, thyme and Parmesan cheese

Whole Wheat Roasted Vegetable and Pesto Lasagna by Schnoodle Soup

Roasted vegetables, three cheeses and pesto sandwiched between hearty whole wheat lasagna noodles. A true veggie lover's delight!