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Mediterranean Lasagna Rolls

  • 6servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, H, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 8 ounces lasagna noodles -- eggless

  3. uncooked **--SAUCE**

  4. 1 pound kidney beans -- canned; rinsed

  5. - and drained 16 ounces tomato sauce -- canned; salt-

  6. - free or regular

  7. 1 pound tomatoes -- canned; chopped,

  8. - undrained 1 teaspoon basil

  9. 1/4 teaspoon garlic powder

  10. **FILLING**

  11. 1 tablespoon olive oil or veg stock

  12. 2 garlic cloves; finely

  13. - chopped 2 cups eggplant; peeled -- cut into - 1/4" pieces

  14. 1 cup onions; chopped

  15. 1 teaspoon basil

  16. 1 cup tofu ricotta

Instructions Jump to Ingredients ↑

  1. 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.

  2. To prepare filling:

  3. 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.

  4. Spoon into a large bowl and add tofu ricotta. Mix well.

  5. Cook lasagna noodles, according to package directions.

  6. 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.

  7. Lightly oil a 7 x 11-inch baking pan or spray with a nonstick cooking spray.

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