Ingredients:
3 (16 ounce) jars spaghetti sauce
1 1/2 cups water
2 bay leaves
1 tablespoon dried oregano leaves, crushed
1/2 tablespoon ground marjoram
1 teaspoon salt
1 teaspoon pepper
1 lb tofu, drained & crumbled
4 cups mozzarella cheese, shredded
32 ounces cottage cheese or 32 ounces ricotta cheese
1/4 cup dried parsley
2 lbs fresh spinach, chopped
1 lb lasagna noodles ( uncooked)
1/4 cup parmesan cheese, grated
Directions:
Preheat oven to 350 F.
Bring spaghetti sauce and water to a boil; add next 5 seasonings if desired, and reduce heat to a simmer (sauce should still be a little runny when lasagna is assembled; the uncooked noodles will soak up the extra moisture).
While sauce is simmering, combine tofu, mozzarella, cottage cheese and parsely in a large mixing bowl and stir.
Assemble the lasagna as follows: (1) spray the bottom of two 13″x9″x2″ casserole pans with PAM and spoon in just enough sauce to cover the bottom (2) Place a layer of noodles on top of the sauce (3) spread 1/4 of the cheese mixture evenly over the noodles in each pan (4) sprinkle 1/4 of the spinach over the cheese (5) pour 1/4 of the sauce evenly over the top.
Repeat layers ending with sauce, and top with parmesan cheese.
Cover tightly with aluminum foil, and bake at 350F for 1 hour.
Servings: 10
Time preparation: 45 min.
Time total: 105 min.