Mediterranean Lasagna Rolls

8 oz Lasagna noodles, eggless;

-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 ts Basil

1/4 ts Garlic powder

----------------------------------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

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