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

Saute the onion and garlic in the olive oil, adding water as needed to keep from sticking. 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. Spray a 13 x 9 x 2 inch casserole with cooking spray. Arrange a layer of cooked noodles on the bottom, top with 1/3 of the Ricotta mixture, sprinkle with Mozzarella, and spread with tomato sauce. Repeat layers twice more, ending with sauce. Cover pan with aluminum foil, crimping edges tightly. Bake at 350 degrees for 40 minutes, remove foil and bake 10 to 15 minutes more. Makes 12 servings.