Ingredients:
1 medium onions, chopped
2 -3 garlic cloves, minced
1 tablespoon olive oil
2 cups part-skim ricotta cheese
1 lb firm tofu, drained and crumbled
1/4 cup grated parmesan cheese
2 (10 ounce) bags baby spinach
1 eggs, beaten
1/4 teaspoon ground black pepper
2 1/2 tablespoons fresh parsley, chopped
1 (16 ounce) boxes lasagna noodles
2 cups mozzarella cheese, shredded
2 cups spaghetti sauce or 2 cups alfredo sauce
1/8 teaspoon garlic salt
1/4 teaspoon oregano
Directions:
Preheat oven to 350 degrees.
Cook the noodles according to package directions. Drain, set aside and keep warm.
Saute onion and garlic in the olive oil, adding a little water as needed to keep from sticking. Add one bag of spinach and saute until completely wilted.
In a very large bowl combine ricotta, tofu, parmesan cheese, garlic salt, oregano, egg, black pepper, parsley and sauted spinach mixture. Mix well.
Spray a 9×13 inch pan with cooking spray. Arrange a layer of cooked noodles on the bottom and top with 1/3 each of the ricotta mixture, the tomato or alfredo sauce, a handful of uncooked spinach and mozarella cheese. Repeat layers twice more, ending with the sauce and cheese.
Cover with foil and bake for 40-45 minutes. Remove foil and bake for 10-15 more minutes to brown the cheese.
Servings: 12
Time preparation: 25 min.
Time total: 80 min.