Ingredients
9 lasagna noodles1 medium onion, chopped3 garlic cloves, minced1 tablespoon olive oil2 cups sliced fresh mushrooms1 package (14 ounces) firm tofu1 carton (15 ounces) part-skim ricotta cheese1/2 cup minced fresh parsley1 teaspoon salt, divided2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry1-3/4 cups marinara or meatless spaghetti sauce1 cup shredded part-skim mozzarella cheese1/3 cup shredded Parmesan cheese
Preparation
Cook noodles according to package directions. Meanwhile, Preheat oven to 350°. In a large nonstick skillet, saute onion and garlic in oil for 1 minute. Add mushrooms; saute until tender. Set aside.
Drain tofu, reserving 2 tablespoons liquid. Place tofu and reserved liquid in a food processor; cover and process until blended. Add ricotta cheese; cover and process for 1-2 minutes or until smooth. Transfer to a large bowl; stir in the parsley, 1/2 teaspoon salt and mushroom mixture. Combine spinach and remaining salt; set aside.
Drain noodles. Spread half of the marinara sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, half of the tofu mixture and half of the spinach mixture. Repeat layers of noodles, tofu and spinach. Top with remaining noodles and marinara sauce. Sprinkle with cheeses.
Bake, uncovered, until heated through and cheese is melted, 30-35 minutes. Let stand for 10 minutes before cutting.
