Served as main course. Vegetarian dish.

8 oz Lasagna Noodles, Egg-less, uncooked

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 Basil

1/4 teaspoon Garlic powder

FILLING

1 Tablespoon Olive Oil or veg stock

2 Garlic Cloves, finely chopped

2 cup Eggplant, peeled, cut into 1/4 inch pieces

1 cup Onions, chopped

1 teaspoon Basil

1 cup 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 to package 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 degree F. Lightly oil a 7 x 11 inch baking pan or spray with a nonstick cooking spray.

Serves: 6

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