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8 servings
Ingredients:
1 onion, chopped2 cloves garlic, minced1 tablespoon vegetable oil3 tablespoons water1 pint part-skim ricotta cheese1 pound firm tofu, crumbled1/4 cup grated Parmesan cheese1 1/2 pounds fresh spinach, washed and chopped2 egg whites, beaten1/4 teaspoon ground black pepper2 1/2 tablespoons chopped fresh parsley8 lasagna noodles6 ounces mozzarella cheese, shredded6 cups tomato sauce
Instructions:
Preheat oven to 350 degrees F (175 degrees C).Cook the noodles according to package directions. Drain. Saute the onion and garlic in the olive oil, adding water as needed to keep from sticking.Combine the ricotta, tofu, Parmesan cheese, spinach, egg whites, black pepper, parsley, and sauteed onion and garlic. Mix well.Spray a 9 x 13 inch casserole dish with cooking spray. Arrange a layer of cooked noodles on the bottom. Top with 1/3 each of the ricotta mixture, the mozzarella and the tomato sauce.Repeat layers twice more, ending with tomato sauce. Cover with foil.Cover with foil and bake for 40 minutes. Remove foil and bake 10 to 15 more minutes.
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