2 c. onions, sliced
2 c. fresh mushrooms, sliced
3/4 tsp. vegetable flavor bouillon
1 (10 oz.) pkg. frozen chopped spinach, thaw & squeeze dry
1 tbsp. Mrs. Dash herbal salt
1/4 tsp. pepper
1 c. firm tofu, chopped or crumbled
1 c. ricotta cheese
6 lasagna noodles, cooked & drained
3 c. Italian tomato sauce
2 tsp. Italian seasoning
1 tsp. basil
1/4 c. bread crumbs
3 tbsp. Parmesan cheese
Pam

Cook noodles and drain. Bring 1/2 cup water to simmer, add 3/4 teaspoon bouillon. Stir in mushrooms and onions, herbal salt and pepper. Cover, simmer about 5 minutes, stir in between. Add the spinach, cook 1 minute. Add tofu and ricotta; set aside. In a separate pan, simmer the tomato sauce with Italian season and basil for 5 or 10 minutes. Spray a 13 x 9 inch pan with Pam. Put 3/4 cup tomato sauce on bottom of pan. Place 3 noodles on sauce, top with 1/2 of ricotta cheese mixture, 1/2 of sauce. Repeat. Top with bread crumbs mixed with the Parmesan cheese. Bake at 375 degrees for 40 minutes. Serves 6.