spinach lasagna i

Ingredients

• Servings: 8
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 3 tablespoons water
• 1 pint part-skim ricotta cheese
• 1 pound firm tofu, crumbled
• 1/4 cup grated parmesan cheese
• 1 1/2 pounds fresh spinach, washed and chopped
• 2 egg whites, beaten
• 1/4 teaspoon ground black pepper
• 2 1/2 tablespoons chopped fresh parsley
• 8 lasagna noodles
• 6 ounces mozzarella cheese, shredded
• 6 cups tomato sauce

Recipe

• 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.