diff --git a/content/recipe/spinach-balls.md b/content/recipe/spinach-balls.md
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+---
+title: Spinach Balls
+tags:
+- dairy
+- kosher
+- vegetarian
+---
+*Ingredients*:
+- 2 packages frozen chopped spinach, thawed and squeezed dry
+- 4 beaten eggs
+- 3/4 c. melted butter
+- 1/2 c. grated Parmesan cheese
+- 1/2 tsp. salt
+- 1 onion, finely chopped
+- 2 c. herb stuffing mix
+
+*Directions*:
+Mix together and chill 15 minutes. Shape into balls. Put on greased cookie sheet, bake 15 minutes at 375. 
diff --git a/content/recipe/vegetarian-lasagne.md b/content/recipe/vegetarian-lasagne.md
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+---
+title: Vegetarian Lasagne
+tags:
+- main
+- kosher
+- dairy
+- pareve
+---
+*Ingredients*:
+- 1 (16 ounce) carton ricotta cheese, part-skim recommended
+- 1 egg
+- 1/4 cup grated Parmesan cheese
+- 1/4 teaspoon garlic powder OR 1/2 teaspoon jarred garlic
+- 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
+- 1 jar spaghetti sauce + 1/4 cup white wine to rinse it
+- 9 uncooked lasagne noodles
+- 3 cups shredded part-skim mozzarella cheese
+
+*Directions*:
+
+#. Preheat the oven to 375 degrees.
+#. Pour sauce into medium bowl, then rinse jar with wine. Stir to combine.
+#. In another medium bowl, combine ricotta, egg, Parmesan, garlic powder and spinach. Mix well.
+#. Spread one third of the spaghetti sauce in the bottom of a 11" x 7" brownie pan.
+#. Cover with 3 uncooked lasagna noodles. Top with half the ricotta mixture and then sprinkle with 1 cup mozzarella.
+#. Spread with half the remaining spaghetti sauce.
+#. Top with another 3 noodles. Spread the rest of the ricotta mixture over the noodles and sprinkle with 1 cup mozzarella.
+#. Top with the last three noodles, then spread on the rest of the spaghetti sauce. Sprinkle the rest of the mozzarella on top.
+#. Cover with foil sprayed with cooking spray.
+#. Bake 45-50 minutes or until noodles are tender.
+#. Let stand 10 minutes before serving.
+