Ingredients
1 box “No Boil Necessary” Lasagna Noodles
1 large jar (at least 32 ounces) high quality pasta sauce
1 package silken tofu
16 ounces of low-fat or non-fat ricotta cheese
1 large raw egg
16 ounces of low-fat or skim milk mozarella grated
8 ounces of parmesan cheese, grated
1 box frozen spinach, defrosted
4-5 garlic cloves
Salt to taste
White pepper to taste
Nutmeg (1/3 teaspoon)
Preparation
Heat oven to 375 degrees.
Oil (olive oil is ideal) 9x13" baking dish.
Place ricotta cheese, raw egg, crushed garlic cloves, salt, pepper, nutmeg, silken tofu together in a mixing bowl and stir by hand until mixture is well incorporated. Add 4 ounces of parmesan.
Drain and press water out of spinach and set aside.
Pour 1/4 cup of pasta sauce in bottom of baking dish. Place one layer of lasagna noodles across the bottom of the baking dish.
Add two tablespoons of sauce on top of noodles followed by a layer of the ricotta cheese mixture. Sprinkle 1/4 of spinach over the ricotta cheese filling.
Sprinkle a handful of grated mozarella cheese on top of the ricotta cheese mixture.
Repeat layering of lasagna noodles, sauce, cheese fillings and spinach.
On top of final layer of noodles pour remainder of sauce over top and sides of noodles (be generous with sauce as the dry noodles will soak it up) and sprinkle remainder of mozzarella cheese.
Oil a sheet of aluminum foil and cover lasagna.
Place in middle of oven and cook for 45 minutes covered; then uncover and cook 15 minutes.
Pull out of oven and let dish rest for 10 minutes prior to serving.
