Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Lasagna noodles, eggless; -uncooked

---------------------------SAUCE--------------------------------
1 lb Kidney beans, canned; rinsed 1 lb Tomatoes, canned; chopped,
-and drained -undrained
16 oz Tomato sauce, canned; salt- 1 ts Basil
-free or regular 1/4 ts Garlic powder

--------------------------FILLING-------------------------------
1 tb Olive oil or veg stock -1/4" pieces
2 Garlic cloves; finely 1 c Onions; chopped
-chopped 1 ts Basil
2 c Eggplant; peeled, cut into 1 c Tofu ricotta

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

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