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.
