1 med. onion, chopped
2 cloves garlic, minced
1 tbsp. olive oil
1 lb. low-fat cottage cheese
1 lb. firm tofu, drained & crumbled
1/4 c. grated Parmesan cheese
1 pkg. frozen chopped spinach, thawed & drained
2 egg whites, beaten
1/4 tsp. black pepper
2 to 3 tbsp. parsley, chopped
1 pkg. whole wheat lasagna noodles
8 oz. part-skim Mozzarella cheese, grated
6 c. tomato sauce (try Kroger brand in the 48 oz. size. Doctor it up by adding basil, oregano & fennel & simmer about 15 minutes)

Saute the onion and garlic in olive oil for about 3 minutes on high in the microwave oven. Combine the cottage cheese, tofu, Parmesan, spinach, egg whites, pepper, parsley and sauteed onion and garlic. Mix well. Cook lasagna for about 7 to 8 minutes, drain and pat dry if necessary. Spray a 13 x 9 x 2 inch casserole with Pam. Arrange a layer of 3 noodles on the bottom, top with 1/3 of the cheese and spinach mixture, sprinkle with Mozzarella and spread with tomato sauce. Repeat layers twice more, ending with sauce. Cover pan with aluminum foil, crimping edges tightly. Bake at 350 degrees for 40 minutes, remove foil and bake for 10 to 15 minutes more. Makes 8 nice servings at about 8 fat points per slice.