Try this Mediterranean Lasagna Rolls recipe, or contribute your own.
Suggest a better descriptionTo 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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Serving Size: 1 Serving (267g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 1.7mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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