Title: Mediterranean Lasagna Rolls
Categories: Vegetarian Entree Pasta Bean
Yield: 6 Servings

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	ts	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	ts	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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