Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        lasagna noodles -- eggless
                        uncooked
                        ***------SAUCE***
   1      pound         kidney beans -- canned; rinsed
                        - and drained
  16      ounces        tomato sauce -- canned; salt-
                        - free or regular
   1      pound         tomatoes -- canned; chopped,
                        - undrained
   1      teaspoon      basil
     1/4  teaspoon      garlic powder
                        ***FILLING***
   1      tablespoon    olive oil or veg stock
   2                    garlic cloves; finely
                        - chopped
   2      cups          eggplant; peeled -- cut into
                        - 1/4" pieces
   1      cup           onions; chopped
   1      teaspoon      basil
   1      cup           tofu ricotta

Preparation:

To 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 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 spray with a nonstick cooking spray.