Mediterranean Lasagna

2 hours Prep: 30 minutes Cook: 1 hours

205 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

8	ounces	lasagna noodles

Sauce
1	pound	kidney beans
16	ounces	tomato sauce
1	pound	tomatoes
1	teaspoon	basil
1/4	teaspoon	garlic powder

Filling
1	tablespoon	olive oil
2	each	garlic cloves	chopped
2	cups	eggplant	cubed
1	cup	onions	chopped
1	teaspoon	basil
1	cup	tofu

Directions

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.

Preheat oven.

Lightly oil a 7x11-inch baking pan or spray with a nonstick cooking spray.

Combine ingredients and layer in casserole dish.

Bake for one hour.

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Nutrition Facts

Serving Size 307g

Amount per Serving

Calories 205 21% of calories from fat

	% Daily Value*
Total Fat 5.0g	7%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 241mg	10%
Total Carbohydrate 31.0g	10%
Dietary Fiber 4.0g	14%
Sugars 8.0g
Protein 11.0g	22%

Vitamin A	19%		Vitamin C	40%
Calcium	20%		Iron	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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