Vegetarian Lasagna

Ingredients

• 1 pound soft tofu
• 1/2 cup grated Parmesan
• 2 eggs
• 3 garlic cloves, minced
• 2 tablespoons fresh basil
• 1/4 teaspoon coarse salt
• 1/8 teaspoon freshly ground black pepper
• 32 ounces homemade or store-bought tomato sauce (I love Bertolli organic with basil)
• 1/2 8-ounce package no-boil lasagna noodles (365 makes the best no boil noodles)
• 4 ounces fresh pre washed baby spinach (2 cups)
• 8 ounces mozzarella, shredded (2 cups)

• Directions

• Heat oven to 375° F.
• Combine the tofu, Parmesan, eggs, garlic, herbs, salt, and pepper in a medium bowl.
• Lightly coat a 13-by-9-inch baking dish with vegetable cooking spray. Spread with about 1 cup of sauce. Arrange one layer of noodles on top. Spread with half the tofu mixture; top with half 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 to 35 minutes. Then cook uncovered for 10 minutes. Let stand 5 minutes before cutting. Recipe can be made ahead to this point. Cool, cover, and refrigerate up to one day ahead. Reheat at 325° F for 20 minutes or until a knife inserted in the center comes out hot.

*I've changed a few things- the original recipe was from Real Simple.