Spinach Lasagna

• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 Tbsp. olive oil
• 2 to 3 Tbsp. water
• 1 lb. part-skim Ricotta cheese
• 1 lb. tofu, drained and crumbled (optional)
• 1/4 c. grated Parmesan cheese
• 1 1/2 lb. fresh spinach, chopped and packed (about 2 c.) or 1 pkg. frozen chopped spinach, thawed and drained
• 2 egg whites, beaten
• 1/4 tsp. freshly ground black pepper
• 2 to 3 Tbsp. chopped fresh parsley
• 1/4 lb. lasagna noodles (preferably whole wheat)
• nonstick vegetable cooking spray
• 6 oz. part-skim Mozzarella cheese, grated
• 6 c. tomato sauce

1. Saute the onion and garlic in olive oil, adding water as needed to keep from sticking.
2. Combine the Ricotta, tofu (if used), Parmesan, spinach, egg whites, black pepper, parsley and sauteed onion and garlic, mixing well. Cook the lasagna according to package directions.

onion, garlic, olive oil, water, ricotta cheese, parmesan cheese, fresh spinach, egg whites, freshly ground black pepper, parsley, lasagna noodles, nonstick vegetable cooking spray, mozzarella cheese, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=967544 (may not work)