1 tsp. minced garlic in oil
16 oz. mushrooms, sliced (about 5 c.)
1 lg. sprig fresh basil, leaves or 1 1/2 tsp. dried
1 (29 oz.) can reduced sodium tomato puree
16 oz. tofu, sliced in 8 pieces
6 oz. loose spinach leaves or 4 oz. fresh packaged spinach leaves
8 oz. low fat cottage cheese
Freshly ground black pepper to taste
2 oz. thinly sliced Parmesan cheese

Preferably Parmigiano-Reggiano or other strong, hard cheese.

In a large skillet briefly saute garlic in its own oil. Add mushrooms, basil and tomato puree. Cook over low heat. Wash and trim spinach leaves; dry. Arrange 4 slices of tofu on tomato sauce in skillet. Top with cottage cheese and spinach, then with remaining tofu. Sprinkle with pepper and spoon some of the tomato sauce over all. Arrange cheese slices on top. Cover and cook 10 to 15 minutes over medium heat.

If sauce becomes too thick, add 2 or 3 tablespoons water. Makes 3 large servings or 4 small. 3 servings, 379 calories, 33 g protein, 44 g carbohydrates, 11 g fat, 16 cholesterol, 726 mg sodium, 433 mg calcium, 8 mg iron.

NOTE: To reduce sodium content, cut back on cottage cheese and Parmesan. For dieters.