• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 Tbsp. olive oil
• 2 Tbsps. water
• 1 lb. low-fat Ricotta cheese
• 1 lb. Tofu, drained and crumbled
• 1/4 cup of grated Parmesan cheese
• 1½ lbs. fresh spinach (or frozen)
• 2 egg whites, beaten (or egg substitute)
• 1/4 tsp. black pepper
• 3 Tbsps. chopped parsley
• 1/2 lb. of lasagna noodles (wheat is best)
• Nonstick cooking spray
• 6 oz. low-fat mozzarella cheese, grated
• 6 cups tomato sauce

Saute' the onion and garlic in the olive oil, adding water as needed to keep from sticking. Combine the ricotta, tofu, Parmesan, spinach, egg whites, black pepper, parsley, and sauteed onion and garlic and mix well.

Prepare the lasagna noodles according to the directions on the box.

Spray a 13x9x2" casserole dish with cooking spray. Arrange a layer of cooked noodles on the bottom and top with 1/3 of the ricotta mixture, sprinkle with mozzerella, and spread with tomato sauce. Repeat layers twice more, ending with sauce.

Cover pan with aluminum foil, crimp the edges. Bake at 350 for 40 minutes, remove the foil and bake 15 more minutes.

SERVES 12. Per serving: 215 calories and 3.5 grams of fat.