Quick & Easy Vegetarian Lasagna - cooking recipe

Ingredients

1 lb soft tofu
1/2 cup grated parmesan cheese
2 eggs
3 garlic cloves, minced
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
39 ounces tomato and basil pasta sauce
8 ounces no-boil lasagna noodles
3 cups fresh Baby Spinach
2 cups low fat mozzarella

Preparation

Heat oven to 375\u00b0F.
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.