Ingredients

• 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
• 0.25 cups grated Parmesan cheese
• 1.5 pounds fresh spinach , washed and chopped
• 2 eggs whites , beaten
• 0.25 teaspoons ground black pepper
• 2.5 tablespoons chopped fresh parsley
• 8 lasagnas noodles
• 6 ounces mozzarella cheese , shredded
• 6 cups tomato sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 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.
3. 3 Combine the ricotta, tofu, Parmesan cheese, spinach, egg whites, black pepper, parsley, and sauteed onion and garlic. Mix well.
4. 4 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.
5. 5 Cover with foil and bake for 40 minutes. Remove foil and bake 10 to 15 more minutes.

Nutrition per serving