• 9 cooked lasagna noodles
• 1, 15-oz. container part skim ricotta cheese
• 1, 12-oz. container extra firm tofu, drained
• 1, 10-oz. container frozen spinach
• 1 Tbs. fresh basil, chopped
• 1 tsp. oregano
• 2 garlic cloves, chopped
• salt and pepper
• 1 tsp. olive oil
• 1, 26-oz. bottle spaghetti sauce
• 1, 12-oz. bag Morningstar Farms Veggie Crumbles (found in freezer
• section)
• ½, 8-oz. bag Italian cheese of choice

While the lasagna noodles are cooking, thaw the spinach using a microwave and drain all the excess water. Then combine ricotta cheese, tofu, spinach, basil, oregano, garlic, salt and pepper in a bowl. Blend the mixture together using a potato masher. Spread a small amount of olive oil in a 13" X 9" baking dish and layer in this order: spread the sauce to cover the bottom of the dish, add 3 cooked lasagna noodles, top with ricotta/tofu filling, add veggie crumbles, and cheese and repeat the layer again. End with the last 3 remaining noodles as the top of the lasagna. Bake at 350 for 45 minutes and allow it to sit for 10 minutes to set.

Serves 12.