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

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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.