Mediterranean lasagna rolls

Yield: 6 Servings

Ingredients:

8 oz Lasagna noodles eggless; -uncooked MMMMM---------------------------SAUCE--------------------------------
1 lb Kidney beans canned; rinsed -and drained
16 oz Tomato sauce canned; salt- -free or regular
1 lb Tomatoes canned; chopped -undrained
1 ts Basil
1/4 ts Garlic powder MMMMM--------------------------FILLING-------------------------------
1 tb Olive oil or veg stock
2 Garlic cloves; finely -chopped
2 c Eggplant; peeled cut into -1/4" pieces
1 c Onions; chopped
1 ts Basil
1 c 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 11-inch baking pan or spray with a nonstick cooking spray. From the files of DEEANNE