Ingredients
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1 lb soft tofu
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1/2 cup grated parmesan cheese
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2 eggs
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3 garlic cloves, minced
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2 tablespoons chopped fresh basil or 2 teaspoons dried basil
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1/4 teaspoon salt
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39 ounces tomato and basil pasta sauce
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8 ounces no-boil lasagna noodles
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3 cups fresh Baby Spinach
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2 cups low fat mozzarella
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1/4 teaspoon fresh ground pepper
Instructions
- Heat oven to 375°F.
- Combine tofu, Parmesan, eggs, garlic, herbs, salt and pepper in a medium bowl.
- Lightly coat a 13x9-inch baking dish with vegetable cooking spray. Spread about 1 cup of tomato sauce at the bottom of the pan. Arrange one layer of noodles on top.
- Spread with half the tofu mixture; top with half of the spinach, a third of the remaining sauce, and a third of the mozzarella. Repeat layers, ending with noodles, sauce, and mozzarella.
- Cover with aluminum foil and bake 30-35 minutes. Let stand 5 minutes before cutting.