SAUCE:

1 lg. onion, chopped
3 cloves garlic, minced
1/2 c. mushrooms, diced
1 tbsp. olive oil
2 (14 1/2 oz.) cans Italian-style stewed tomatoes
1 (16 oz.) can Italian tomato sauce
1 tsp. dried basil
1 tsp. oregano
1 tsp. rosemary leaves
1 tbsp. dried parsley

NOODLES AND SPINACH:

8 oz. lasagna noodles
1 lb. fresh spinach, lightly steamed and chopped

Or can use 1 (10 oz.) package frozen chopped spinach, thawed and drained.

FILLING:

1 c. chopped tofu
1/2 c. part-skim ricotta cheese
1/4 c. Parmesan cheese, grated
1/2 c. lowfat cottage cheese

TOPPING:

6 oz. part-skim Mozzarella cheese, sliced thin

Saute onions, garlic, and mushrooms in olive oil. Add tomatoes, sauce, and herbs. Simmer for 15 to 20 minutes.

Cook noodles in unsalted water according to package directions until tender. Drain. Rinse in cold water to prevent sticking.

Mix tofu, ricotta, Parmesan, and cottage cheeses. Blend well. Add salt and pepper, if desired, to taste.

Preheat oven to 350 degrees. Assemble ingredients in a 9x13 inch baking dish in the following order: small amount of tomato sauce, cooked noodles, 1/3 of spinach, 1/3 of cheese-tofu mixture, tomato sauce. Repeat, ending with sauce.

Place thinly sliced Mozzarella cheese on top of casserole and bake for about 40 minutes until bubbly. Let stand 15 minutes before serving. Serves 8.