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January 2018

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Mediterranean Lasagna Rolls Recipe

Mediterranean Lasagna Rolls recipe and other aggplant recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Mediterranean Lasagna Rolls recipe  PDF


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 mi 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. Mi well. Cook lasagna noodles, according topackage directions. Drain. Place noodles, in a single layer, on a sheet of wa ed paper. (This will keep them from sticking together.) Preheat oven to 375 deg. Lightly oil a 7 11 inch baking pan or spray with a nonstick cooking spray. From the files of DEEANNE

Mediterranean Lasagna Rolls recipe and other aggplant recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
651 people have voted
Last Reviewed on 2018-01-16



Tuesday, Jan 16 2018 Download & Print Mediterranean Lasagna Rolls recipe  PDF   Aggplant recipes RSS   New

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1 cup almonds unblanched cup white flour unsifted 1/2 cup whole wheat flour 1/2 cup turbinado sugar teaspoon baking soda 3 large eggs 1/2 teaspoon vanilla Roast almonds in a 350F oven for 10 15 minutes until lightly browned. Cool to room temperature. Mi together dry ingredients in a large bowl reserving about 1 cup. Lightly beat eggs and vanilla and add. Work mi ture until dough coheres adding reserved dry ingredients if necessary. Add nuts and knead until they are evenly distributed. Divide into thirds and rest for a few minutes. Then shape into slabs about 1 w...

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