Tofu Spinach Lasagna

This past year we have had Meatless Mondays at our house. This year I am aiming to increase the number of meatless days each week. My friend, Heidi, asked me at school today if I could share some vegan recipes....this is not totally vegan as it has dairy ingredients but it is a good start. The tofu totally blends in. I have served this to many proclaimed tofu haters---and they had several helpings...then I told them what they ate! Hope you enjoy this recipe...I will be including one vegan recipe a week as I try new things this year:)

9 lasagna noodles
1 medium onion, chopped
3 garlic cloves, minced
1 T. olive oil
2 c. sliced fresh mushrooms
1 pkg. firm tofu
1 carton (15 0z.) part-skim ricotta cheese
1/2 c. minced parsley
2 pkgs. frozen chopped spinach, thaw and squeeze dry
1 3/4 c. marinara sauce
1 c. mozzarella cheese
1/3 c. shredded Parmesan cheese

Cook noodles according to package directions. Drain. In a large skillet, saute onion and garlic in oil for 1 minute. Add mushrooms and saute until tender. Set aside.

Drain tofu, reserving 2 T. of the liquid. Place tofu and reserved liquid in a food processor; cover and process for 1-2 minutes or until smooth. Transfer to a large bowl, mix in parsley and mushroom mixture.

Spread half of the marinara sauce into a 13 x 9 pan coated with nonstick spray. Layer with 3 noodles, half of the tofu mixture and half of the spinach. Repeat layers. Top with remaining noodles and marinara sauce. Sprinkle with cheeses.

Bake uncovered at 350 for 30-35 minutes. Let stand 10 minutes before serving.

This recipe serves 12 and has 227 calories/serving!