9 oven-ready lasagna noodles
1 Tbsp. olive oil
1 medium onion diced
1 large clove garlic, minced
1 cup sliced mushrooms (I used portobello)
1 green or red pepper, chopped
1 cup mozzarella cheese, shredded
1 (500ml) fat-free cottage cheese
1 pkg Sunrise Firm Tofu, crumbled and drained
1 (300g) pkg frozen chopped spinach - thawed, drained and squeezed dry
2 eggs
½ cup grated Parmesan cheese
1 (700 ml) jar pasta sauce
¾ cup water
dried parsley

1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large pot heat oil, sauté garlic, oil, pepper and mushrooms.  Add the jar of sauce and water and stir.
3.In a medium bowl combine tofu, eggs, parmesan, cottage cheese and spinach and ½ of the mozzarella cheese.
4.Spread a layer of sauce (about 1/3 of it) on the bottom of a 9x13 inch baking dish.
5.Lay 3 lasagna noodles on top of the sauce mixture
6.Spread ½ of the tofu spinach cheese mixture of the noodles, top with 1/3 of sauce and then 3 more lasagna noodles
7.Spread remaining tofu spinach cheese mixture and top with last 3 lasagna noodles ending with sauce. Sprinkle with remaining mozzarella cheese.
8.Cover and bake in preheated oven for 45 to 50 minutes, removing the cover for the last 15 minutes.  Sprinkle with dried parsley and let stand 15 minutes before serving.

Calories: 370   Fat: 13g (Saturated Fat: 5g)   Carbs: 35g   Protein: 25g   Fibre: 5g   Sodium: 940mg   Cholesterol: 60mg  Calcium: 50%  Iron: 50%

Nutrition facts are per 323g serving.