Mediterranean lasagna rolls

 
                        MEDITERRANEAN LASAGNA ROLLS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Main Dish
                 Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       oz           Lasagna noodles, eggless
                         -uncooked
                         -----SAUCE-----
    1       lb           Kidney beans, canned -- rinsed
                         -and drained
   16       oz           Tomato sauce, canned -- salt-
                         -free or regular
    1       lb           Tomatoes, canned -- chopped,
                         -undrained
    1       t            Basil
      1/4   ts           Garlic powder
                         -----FILLING-----
    1       tb           Olive oil or veg stock
    2                    Garlic cloves -- finely
                         -chopped
    2       c            Eggplant -- peeled, cut into
                         -1/4" pieces
    1       c            Onions -- chopped
    1       t            Basil
    1       c            Tofu ricotta
 
    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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