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