Spinach Lasagna - cooking recipe

Ingredients

16 oz. part-skim Ricotta cheese
8 oz. firm tofu, mashed with a fork
3/4 c. grated Parmesan cheese
whites from 2 large eggs
1 tsp. salt
1/2 tsp. pepper
1 (26 oz.) jar low-fat spaghetti sauce
12 oz. curly edge lasagna noodles (about 15), cooked and drained
1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
2 c. shredded part-skim Mozzarella cheese (reserve 1/2 c.)

Preparation

Heat oven to 350\u00b0.
Have a 13 x 9-inch baking dish ready.
In a medium size bowl, mix Ricotta cheese, tofu, all but 2 tablespoons Parmesan, egg whites, salt and pepper until blended. Spread 1/4 cup spaghetti sauce in bottom of baking dish.
Cover sauce with a layer of cooked and drained lasagna noodles.
Spread 1/2 of the Ricotta mixture over noodles, then half the spinach, shredded Mozzarella and sauce.
Continue layering as follows: more noodles, remaining Ricotta mixture, spinach and Mozzarella, remaining noodles and remaining sauce.
Sprinkle with reserved Parmesan and 1/2 cup Mozzarella cheese.
Bake for 1 hour, or until bubbly around edges.
Serves 6.