Mediterranean lasagna rolls

6 servings

Ingredients

Quantity Ingredient
8 ounces Lasagna noodles, eggless;
1 pounds Kidney beans, canned; rinsed and drained
16 ounces Tomato sauce, canned; salt- free or regular
1 tablespoon Olive oil or veg stock
2 Garlic cloves; finely chopped
2 cups Eggplant; peeled, cut into uncooked
1 pounds Tomatoes, canned; chopped, undrained
1 teaspoon Basil
¼ teaspoon Garlic powder 1/4\" pieces
1 cup Onions; chopped
1 teaspoon Basil
1 cup Tofu ricotta

Directions

SAUCE

FILLING

To prepare sauce:

Place kidney beans in a large bowl. Mash with a fork or potato masher. Add remaining sauce ingredients and mix well. Set aside.

To prepare filling:

Heat oil or vegetable stock in a large nonstick skillet over medium heat. Add garlic, eggplant, onions, and basil. Cook, stirring frequently, 10 minutes. Remove from heat and let cool for 10 minutes.

Spoon into a large bowl and add tofu ricotta. Mix well.

Cook lasagna noodles, according topackage directions.

Drain. Place noodles, in a single layer, on a sheet of waxed paper.

(This will keep them from sticking together.) Preheat oven to 375 deg.

Lightly oil a 7 x 11-inch baking pan or spray with a nonstick cooking spray.

From the files of DEEANNE

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