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12 servings
Ingredients:
1 (16 ounce) package uncooked lasagna noodles1 pound mozzarella cheese, shredded1 (15 ounce) container ricotta cheese1 pound firm tofu1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry2 cups grated Parmesan cheese1 (28 ounce) jar pasta sauce
Instructions:
Bring a large pot of lightly salted water to a boil.Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, frozen spinach, and 1 cup Parmesan cheese.Lay out a noodle.Spread a layer of the cheese mixture on the noodle, then add a thin layer of sauce. Roll the noodle up, and place seam side down in a 13x9 pan. Repeat for other noodles. Top with remaining sauce and Parmesan cheese.Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.
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