This is a low-fat version of an old favorite. Other vegetables such as zucchini or eggplant may be added for extra appeal.

SAUCE:

1 lg. onion, chopped
3 cloves garlic, minced
1 tbsp. oil
2 (16 oz. each) cans unsalted tomatoes, chopped
1 (6 oz.) can unsalted tomato paste
Pinch of basil, oregano, rosemary leaves

NOODLES AND VEGETABLE:

12 oz. lasagna noodles
1 lb. fresh spinach, lightly steamed and chopped OR 1 (10 oz.) pkg. frozen chopped spinach, thawed

FILLING:

1/2 c. chopped tofu
1/2 c. part skim ricotta cheese
2 tbsp. grated Parmesan cheese
1/2 c. low-fat cottage cheese
1/2 c. sliced mushrooms; optional

TOPPING:

6 oz. part skim Mozzarella cheese

Make sauce: Saute onions and garlic in oil. Add tomatoes, tomato paste, and herbs. Simmer for 1/2 hour or longer.

Prepare noodles and vegetables: Cook noodles according to package directions in unsalted water until tender. Drain. Steam spinach and drain, if using fresh, or thaw and drain, if using frozen.

Prepare filling: Mix tofu, ricotta, Parmesan cheese, cottage cheese and mushrooms. Blend well so tofu is thoroughly mixed in.

Complete casserole: Preheat oven to 350 degrees. Assemble ingredients in 9 x 13 inch baking dish in the following order:

Small amount of tomato sauce

Cooked noodles

1/3 of cheese/tofu mixture

1/3 of drained spinach

Tomato sauce

Repeat as above ending with noodles and tomato sauce.

Place thinly sliced Mozzarella cheese on top of casserole and bake for about 40 minutes until bubbly. Let stand about 15 minutes before serving.

Makes 6 generous servings about 4 x 4 inches.