*  Exported from  MasterCook  *

                       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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