Recipe - Mediterranean Lasagna Rolls

8 ounce Lasagna noodles, eggless;
uncooked

SAUCE
1 pound Kidney beans, canned; rinsed
and drained
16 ounce Tomato sauce, canned; salt
free or regular
1 pound Tomatoes, canned; chopped,
undrained
1 teaspoon Basil
One fourth teaspoon Garlic powder

FILLING
1 tablespoon Olive oil or veg stock
2 Garlic cloves; finely
chopped
2 cup Eggplant; peeled, cut into
1/4" pieces
1 cup Onions; chopped
1 teaspoon Basil
1 cup 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 11inch baking pan or spray with a nonstick cooking
spray.

From the files of DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini