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Ingredientes
- 8 ounce lasagna noodles, eggless uncooked
- 1 lb kidney beans, canned, rinsed and liquid removed
- 16 ounce tomato sauce, canned, salt- free or possibly regular
- 1 lb tomatoes, canned, minced, undrained
- 1 tsp basil
- 1/4 tsp garlic pwdr
- 1 Tbsp. extra virgin olive oil or possibly veg stock
- 2 x garlic cloves, finely minced
- 2 c. eggplant, peeled, cut into 1/4" pcs
- 1 c. onions, minced
- 1 tsp basil
- 1 c. tofu ricotta
Direcciones
- To prepare sauce: Place kidney beans in a large bowl. Mash with a fork or possibly potato masher. Add in remaining sauce ingredients and mix well. Set aside.
- To prepare filling:Heat oil or possibly vegetable stock in a large nonstick skillet over medium heat.
- Add in garlic, eggplant, onions, and basil. Cook, stirring frequently, 10 min. Remove from heat and let cold for 10 min.
- Spoon into a large bowl and add in 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 deg.
- Lightly oil a 7 x 11-inch baking pan or possibly spray with a nonstick cooking spray.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 314g | |
| Recipe makes 6 servings | |
| Calories 271 | |
| Calories from Fat 31 | 11% |
| Total Fat 3.58g | 4% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 732mg | 31% |
| Potassium 747mg | 21% |
| Total Carbs 50.16g | 13% |
| Dietary Fiber 8.3g | 28% |
| Sugars 9.0g | 6% |
| Protein 11.03g | 18% |
