Mediterranean Lasagna Rolls

Recipe Ingredients

8 oz	227g	Lasagna noodles - eggless
		Uncooked
		Sauce
1 lb	454g / 16oz	Kidney beans - canned; rinsed
		- and drained
16 oz	454g	Tomato sauce - canned; salt-
		- free or regular
1 lb	454g / 16oz	Tomatoes - canned; chopped,
		- undrained
1 teaspoon	5ml	Basil
1/4 teaspoon	1.3ml	Garlic powder
		Filling
1 tablespoon	15ml	Olive oil or veg stock
2		Garlic cloves; finely
		- chopped
2 cups	396g / 13oz	Eggplant; peeled - cut into
		- 1/4" pieces
1 cup	62g / 2.2oz	Onions; chopped
1 teaspoon	5ml	Basil
1 cup	237ml	Tofu ricotta

Recipe Instructions

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 to package 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.

Source:
Sensational Pasta - Levy

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