3 Cheese Spinach Lasagna With Tofu

• 3 (16 ounce) jars spaghetti sauce
• 1 1/2 cups water
• 2 bay leaves
• 1 tablespoon dried oregano leaves, crushed
• 1/2 tablespoon ground marjoram
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 lb tofu, drained & crumbled
• 4 cups mozzarella cheese, shredded
• 32 ounces cottage cheese or 32 ounces ricotta cheese
• 1/4 cup dried parsley
• 2 lbs fresh spinach, chopped
• 1 lb lasagna noodle (uncooked)
• 1/4 cup parmesan cheese, grated

1. Preheat oven to 350u0b0F.
2. Bring spaghetti sauce and water to a boil; add next 5 seasonings if desired, and reduce heat to a simmer (sauce should still be a little runny when lasagna is assembled; the uncooked noodles will soak up the extra moisture).
3. While sauce is simmering, combine tofu, mozzarella, cottage cheese and parsely in a large mixing bowl and stir.
4. Assemble the lasagna as follows: (1) spray the bottom of two 13"x9"x2" casserole pans with PAM and spoon in just enough sauce to cover the bottom (2) Place a layer of noodles on top of the sauce (3) spread 1/4 of the cheese mixture evenly over the noodles in each pan (4) sprinkle 1/4 of the spinach over the cheese (5) pour 1/4 of the sauce evenly over the top.
5. Repeat layers ending with sauce, and top with parmesan cheese.
6. Cover tightly with aluminum foil, and bake at 350F for 1 hour.

sauce, water, bay leaves, oregano, ground marjoram, salt, pepper, mozzarella cheese, cottage cheese, parsley, fresh spinach, lasagna noodle, parmesan cheese

Taken from www.food.com/recipe/3-cheese-spinach-lasagna-with-tofu-106244 (may not work)