Instructions: 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.

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