Vegetable & Tofu Lasagna

What you’ll need:

Sauce Ingredients:

•	1 large onion (chopped)
•	2-3 garlic cloves (minced)
•	6 cups tomatoes (chopped and seeded)
•	1 cup fresh parsley (chopped)
•	3 cups raw spinach (chopped)
•	2 tsp oregano
•	½ tsp salt
•	½ tsp thyme
•	½ tsp black pepper12 oz Italian style tomato paste

Filling Ingredients:

•	½ tsp basil
•	15 oz carton Fat-free Ricotta cheese
•	12 oz package Firm tofu (crumbled)

Additional Ingredients:

•	12 lasagna noodles (cooked)
•	8 oz package shredded Provolone cheese (may substitute with Provolone and Romano cheese mix)
•	½ cup Parmesan cheese

What to do:

1.	In medium pot, place the sauce ingredients. Bring sauce to a boil, cover, reduce heat, and simmer for 45 minutes, stirring occasionally.
2.	In large pot, add lasagna noodles and water to completely cover lasagna. Bring to a boil. Cook 12 lasagna noodles until soft.
3.	In large mixing bowl, combine basil, ricotta cheese, and crumbled tofu. Mix well.
4.	In a 13x 9 baking dish, cover bottom with a thin layer of sauce.
5.	Atop the sauce, arrange 4 lasagna noodles lengthwise.
6.	Atop the noodles, spread 1/3 of the tofu filling, 1/3 provolone cheese mix, 1/3 Parmesan cheese, and approximately 1 ½ cup sauce.
7.	Repeat step 6 twice.
8.	Bake at 350 degrees for 45 minutes. Let stand for 10 minutes before serving.

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