| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Vegetarian |
Vegetarian, Vegan, Main dish, Pasta |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Lasagna noodles, eggless; uncooked |
| 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 |
| 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 |
INSTRUCTIONS
SAUCE
FILLING
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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