Vegan Mediterranean Lasagna

• 8 ounces lasagna noodles
• 1 pound red kidney beans
• 16 ounces tomato sauce
• 1 pound tomatoes
• 1 teaspoon basil
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil
• 2 each garlic cloves chopped
• 2 cups eggplant cubed
• 1 cup onions chopped
• 1 teaspoon basil
• 1 cup tofu

1. Place kidney beans in a large bowl.
2. Mash with a fork or potato masher.
3. Add remaining sauce ingredients and mix well.
4. Set aside.
5. To prepare filling: Heat oil or vegetable stock in a large nonstick skillet over medium heat.
6. Add garlic, eggplant, onions, and basil.
7. Cook, stirring frequently, 10 minutes.
8. Remove from heat and let cool for 10 minutes.
9. Spoon into a large bowl and add tofu ricotta.
10. Mix well.
11. Cook lasagna noodles, according topackage directions.
12. Drain.
13. Place noodles, in a single layer, on a sheet of waxed paper.
14. Preheat oven.
15. Lightly oil a 7x11-inch baking pan or spray with a nonstick cooking spray.
16. Combine ingredients and layer in casserole dish.
17. Bake for one hour.

lasagna noodles, beans, tomato sauce, tomatoes, basil, garlic, olive oil, garlic, eggplant cubed, onions, basil, tofu

Taken from recipeland.com/recipe/v/vegan-mediterranean-lasagna-46822 (may not work)