1 med. onion, chopped
2 garlic cloves, minced
1 tbsp. olive oil
2 to 3 tbsp. water
1 lb. part-skim ricotta cheese
1 lb. tofu, drained & crumbled
1/4 c. grated Parmesan cheese
1 1/2 lb. fresh spinach, chopped & packed
2 egg whites, beaten
1/4 tsp. black pepper
2 to 3 tbsp. parsley
1/2 lb. lasagna noodles
Non-stick vegetable cooking spray
6 oz. part-skim Mozzarella cheese, grated
6 c. tomato sauce

1. Saute the onion and garlic in the olive oil, adding water as needed to keep from sticking.

2. Combine the ricotta, tofu, Parmesan, spinach, egg whites, black pepper, parsley and sauteed onion and garlic. Mix well.

3. Cook lasagna according to package directions.

4. Spray 13 x 9 x 2 inch casserole with cooking spray. Arrange a layer of cooked 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.

5. Cover pan with aluminum foil, crimping edges tightly. Bake at 350 degrees for 40 minutes. Remove foil. Bake 10 to 15 minutes more.