1 1/2 pounds fresh spinach, washed & chopped
8 lasagna noodles
6 ounces mozzarella cheese, shredded
6 cups tomato sauce
1 onion, chopped
2 cloves garlic, minced
1 tbsp vegetable oil
3 tbsp water
1 pint part-skim ricotta cheese
1 pound firm tofu, crumbled
1/4 cup grated Parmesan cheese
2 egg whites, beaten
1/4 tsp ground black pepper
2 1/2 tbsp chopped fresh parsley

Spinach Lasagna

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook the noodles according to package directions. Drain. Saut� the onion and garlic in the olive oil, adding water as needed to keep from sticking.
3. Combine the ricotta, tofu, Parmesan cheese, spinach, egg whites, black pepper, parsley, and saut�ed onion and garlic. Mix well.
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.
5. Repeat layers twice more, ending with tomato sauce. Cover with foil and bake for 40 minutes. Remove foil and bake for 10 to 15 more minutes
   Serves: 4-6
   Preparation time: 1 hr