Lighter Lasagna

• 9 -12 lasagna noodles, cooked (or use the kind you don't have to cook first, just add some extra water to the sauce)
• 12 lb extra lean ground beef, browned and drained
• 1 (27 ounce) jarprepared pasta sauce
• 1 (14 ounce) can stewed tomatoes
• 8 ounces fat-free ricotta cheese
• 8 ounces low-fat firm tofu
• 2 cups grated lowfat mozzarella cheese
• 14 cup grated parmesan cheese
• 2 minced garlic cloves
• 1 tablespoon dried basil
• 2 teaspoons dried oregano
• 14 teaspoon black pepper

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, thoroughly combine tofu, ricotta, and herbs.
3. Set aside.
4. In another bowl, combine pasta sauce, stewed tomatoes and ground beef.
5. Lightly spray a 13 x 9 inch baking dish with nonstick coating.
6. Place 3-4 noodles in the bottom.
7. Spread with one-third of the cheese mixture and top with one third of the tomato sauce mixture.
8. Sprinkle with one-third of the mozarella.
9. Repeat, creating two more layers.
10. Top with parmesan cheese.
11. Bake at 350 degrees for 1 hour.
12. Let stand 10 minutes before serving.

lasagna noodles, extra lean ground beef, pasta sauce, tomatoes, ricotta cheese, lowfat, mozzarella cheese, parmesan cheese, garlic, basil, oregano, black pepper

Taken from www.food.com/recipe/lighter-lasagna-180418 (may not work)