Mediterranean Lasagna Rolls Recipe

Mediterranean Lasagna Rolls Recipe

Ingredients:

8 ounces uncooked eggless lasagna sheets
1 pound of canned kidney-beans; rinsed & drained
1 pound of canned tomatoes; chopped & undrained
1/4 tsp of garlic seasoning
16 ounces of canned salt-free tomato-sauce
1 Tbsp oil (olive)
2 tsps of basil
2 c of peeled eggplant; sliced into 1/4-pcs
2 cloves garlic; chopped finely
1 c of chopped onions
1 c of tofu-ricotta

Instructions:

Have beans placed in bowl, mash then add the 1 tsp of basil, tomatoes, tomato-sauce & garlic powder, blend well then set it aside.
For your filling: Have oil heated in large non-stick skillet placed over mid-heat. Add the eggplant, garlic, 1 tsp basil & onions. Stir while cooking for 10 mins.

Remove skillet from the heat then cool slightly for about 10 mins. Transfer into mixing bowl then add the tofu-ricotta, mix thoroughly.
Follow the package instructions in cooking lasagna, drain then arrange in 1 layer in waxpaper sheet. Have the oven preheated to three hundred seventy-five degrees Fahrenheit.

Grease a 7×11-inch bake pan then place a layer of noodles then top w/ filling then cover w/ another noodle layer. Cook ’til well heated.

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