• Mediterranean Lasagna Rolls

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    • 8 ounce lasagna noodles, eggless uncooked
    • 1 lb kidney beans, canned, rinsed and liquid removed
    • 16 ounce tomato sauce, canned, salt- free or possibly regular
    • 1 lb tomatoes, canned, minced, undrained
    • 1 tsp basil
    • 1/4 tsp garlic pwdr
    • 1 Tbsp. extra virgin olive oil or possibly veg stock
    • 2 x garlic cloves, finely minced
    • 2 c. eggplant, peeled, cut into 1/4" pcs
    • 1 c. onions, minced
    • 1 tsp basil
    • 1 c. tofu ricotta


    1. To prepare sauce: Place kidney beans in a large bowl. Mash with a fork or possibly potato masher. Add in remaining sauce ingredients and mix well. Set aside.
    2. To prepare filling:Heat oil or possibly vegetable stock in a large nonstick skillet over medium heat.
    3. Add in garlic, eggplant, onions, and basil. Cook, stirring frequently, 10 min. Remove from heat and let cold for 10 min.
    4. Spoon into a large bowl and add in 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 possibly spray with a nonstick cooking spray.

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