Mediterranean Lasagna Rolls

Ingredients

55 gr lasagna noodles
500 gr kidney beans
450 ml tomato sauce
300 gr tomatoes
2 gr basil
1 gr garlic powder
16 ml olive oil
2 garlic
190 gr eggplant
120 gr onions
250 gr tofu ricotta

Instructions

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 28 cm baking pan or spray with a nonstick cooking spray. From the files of DEEANNE