Spinach Lasagna

• 16 oz. part-skim Ricotta cheese
• 8 oz. firm tofu, mashed with a fork
• 3/4 c. grated Parmesan cheese
• whites from 2 large eggs
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 (26 oz.) jar low-fat spaghetti sauce
• 12 oz. curly edge lasagna noodles (about 15), cooked and drained
• 1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
• 2 c. shredded part-skim Mozzarella cheese (reserve 1/2 c.)

1. Heat oven to 350u0b0.
2. Have a 13 x 9-inch baking dish ready.
3. In a medium size bowl, mix Ricotta cheese, tofu, all but 2 tablespoons Parmesan, egg whites, salt and pepper until blended. Spread 1/4 cup spaghetti sauce in bottom of baking dish.
4. Cover sauce with a layer of cooked and drained lasagna noodles.
5. Spread 1/2 of the Ricotta mixture over noodles, then half the spinach, shredded Mozzarella and sauce.
6. Continue layering as follows: more noodles, remaining Ricotta mixture, spinach and Mozzarella, remaining noodles and remaining sauce.
7. Sprinkle with reserved Parmesan and 1/2 cup Mozzarella cheese.
8. Bake for 1 hour, or until bubbly around edges.
9. Serves 6.

ricotta cheese, firm tofu, parmesan cheese, whites, salt, pepper, curly edge lasagna noodles, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938021 (may not work)