Spinach Lasagna I

Spinach and crumbled tofu, combined with a delicious blend of sauteed onions and garlic, ricotta and Parmesan cheeses, egg whites, pepper and parsley, are layered with lasagna noodles and tomato sauce for a refreshing, baked casserole.

• Calories: 422 Calories

Ingredients

• 3 tablespoons water
• 1 tablespoon vegetable oil
• 2 egg whites, beaten
• 1 onion, chopped
• ¼ teaspoon ground black pepper
• ¼ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 6 cups tomato sauce
• 1 pint part-skim ricotta cheese
• 8 lasagna noodles
• 6 ounces mozzarella cheese, shredded
• 1 pound firm tofu, crumbled
• 1 ½ pounds fresh spinach, washed and chopped
• 2 ½ tablespoons chopped fresh parsley

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Cook the noodles according to package directions. Drain. Saute the onion and garlic in the olive oil, adding water as needed to keep from sticking.

Step 3

Combine the ricotta, tofu, Parmesan cheese, spinach, egg whites, black pepper, parsley, and sauteed onion and garlic. Mix well.

Step 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. Repeat layers twice more, ending with tomato sauce. Cover with foil.

Step 5

Cover with foil and bake for 40 minutes. Remove foil and bake 10 to 15 more minutes.