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| 8 x ca. 30 g | Lasagna noodles, eggless; uncooked |
| 1 x ca. 450 g | Kidney beans, canned; rinsed and drained |
| 16 x ca. 30 g | Tomato sauce, canned; salt free or regular |
| 1 x ca. 450 g | Tomatoes, canned; chopped, undrained |
| 1 Teelöffel | basil |
| 1/4 Teelöffel | garlic powdered |
| 1 Esslöffel | Olive oil or veg stock |
| 2 | Garlic cloves finely chopped |
| 2 Tasse | Eggplant; peeled, cut into 1/4" pieces |
| 1 Tasse | onions chopped |
| 1 Teelöffel | basil |
| 1 Tasse | Tofu ricotta |
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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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