Mediterranean Lasagna Rolls Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Lasagna noodles, eggless, uncooked
SAUCE
1 lbs: Kidney beans, canned, rinsed and drained
16 ounce: Tomato sauce, canned, salt- free or regular
1 lbs: Tomatoes, canned, chopped, undrained
1 tsp: Basil,
1/4 tsp: Garlic powder,
FILLING
1 tbsp: Olive oil or veg stock,
2: Garlic cloves, finely chopped
2 cup: Eggplant, peeled, cut into 1/4" pieces
1 cup: Onions, chopped
1 tsp: Basil,
1 cup: Tofu ricotta,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp