1 lb. lasagna noodles
1 qt. spaghetti sauce
1 lb. Ricotta or cottage cheese
1/2 lb. Mozzarella cheese, sliced
1 lb. tofu, cubed
1 bag spinach
1/4 lb. grated Parmesan
1 egg, beaten

Cook noodles as directed and drain. Mix Ricotta with egg. Saute tofu in a little oil, until golden on all sides. Wash spinach and dry well. Add tofu and steam a few minutes.

In a casserole, pour enough sauce to cover bottom. (Sauce should be seasoned with garlic, oregano, etc.) Place lasagna noodles to cover bottom of pan. Spread 1/3 of Ricotta mixture on noodles, then 1/3 of spinach tofu mixture, 1/3 Mozzarella, and 1/3 Parmesan. Layer until all ingredients are used up. Top with plenty of sauce and bake uncovered 45 minutes at 350 degrees, until bubbling.