Name: Spinach Lasagna I
Yield: 8
Ingredients: Onion, chopped - 1; Garlic, minced - 2 cloves; Vegetable oil - 1 tablespoon; Water - 3 tablespoons; Part-skim ricotta cheese - 1 pint; Firm tofu, crumbled - 1 pound; Grated Parmesan cheese - ¼ cup; Fresh spinach, washed and chopped - 1 ½ pounds; Egg whites, beaten - 2; Ground black pepper - ¼ teaspoon; Chopped fresh parsley - 2 ½ tablespoons; Lasagna noodles - 8; Mozzarella cheese, shredded - 6 ounces; Tomato sauce - 6 cups

Ingredients for - Spinach Lasagna I

1. Onion, chopped 1

2. Garlic, minced 2 cloves

3. Vegetable oil 1 tablespoon

4. Water 3 tablespoons

5. Part-skim ricotta cheese 1 pint

6. Firm tofu, crumbled 1 pound

7. Grated Parmesan cheese ¼ cup

8. Fresh spinach, washed and chopped 1 ½ pounds

9. Egg whites, beaten 2

10. Ground black pepper ¼ teaspoon

11. Chopped fresh parsley 2 ½ tablespoons

12. Lasagna noodles 8

13. Mozzarella cheese, shredded 6 ounces

14. Tomato sauce 6 cups

How to cook deliciously - Spinach Lasagna I

1 . Stage

Preheat oven to 350 degrees F (175 degrees C).

2 . Stage

Cook the noodles according to package directions. Drain. Saute the onion and garlic in the olive oil, adding water as needed to keep from sticking.

3 . Stage

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

4 . Stage

Spray a 9 x 13 inch casserole dish with cooking spray. Arrange a layer of cooked noodles on the bottom. Top with 1/3 each of the ricotta mixture, the mozzarella and the tomato sauce. Repeat layers twice more, ending with tomato sauce. Cover with foil.

5 . Stage

Cover with foil and bake for 40 minutes. Remove foil and bake 10 to 15 more minutes.