2 lb. fresh spinach, washed well
2 lb. Jerusalem artichoke lasagna noodles
1-2 tbsp. pure olive oil
1 c. onion, chopped
2-3 garlic cloves, finely chopped
2 lb. soft tofu, mashed
2 tbsp. fresh parsley, chopped
1 1/2 tsp. sea salt
1/4 tsp. pepper
16 oz. lowfat Mozzarella, shredded (optional)
1/4 tsp. dried oregano leaves
32 to 48 oz. your favorite tomato sauce (more sauce if you like)

Preheat oven to 350 degrees. Oil a 9x13x2 inch baking or lasagna pan. Cook spinach in a large pot for 2 minutes, drain it, chop fine. Set aside.

Heat olive oil in small skillet and saute the chopped onions and chopped garlic for 3 minutes. DO NOT BROWN.

In a large mixing bowl, combine well the mashed tofu, sauteed onions and garlic, chopped parsley, sea salt and pepper. Add the chopped spinach to the tofu mixture. Mix together well. Put 3 or 4 spoonfuls of the tomato sauce in the bottom of the oiled pan and spread it out.

Put down 4 uncooked lasagna noodles in the pan. (There's no need to cook the lasagna noodles ahead of time because the hot steam will cook the noodles while the lasagna bakes.) As you put down the noodles, let them overlap by about 1/2 inch. Place the tofu-spinach mixture in a layer over the noodles.

Place small cut slices of Mozzarella on top of the layer of the tofu-spinach mixture. If you use shredded Mozzarella, sprinkle it over the layer of tofu-spinach. Top with a layer of tomato sauce. Repeat the layering process, ending with the tomato sauce.

Use 2 lasagna noodles split in half to make your own design on top of the tomato sauce. Sprinkle shredded Mozzarella on top or a few pieces of sliced Mozzarella cheese to your liking. Sprinkle oregano over the top.

Cover the dish and bake at 350 degrees for 1 to 1 1/2 hours. (Oven temperature may cause variations in cooking, check after first hour.) Let cool for 10 minutes before cutting. Serves 6-8.