Vegetable Lasagna

With the blending of all the flavorful ingredients in this recipe, you most likely won't even taste the tofu.

Ingredients:
3-4 cups spaghetti sauce
12 whole-wheat lasagna noodles
1/2 pound spinach, washed & chopped, or canned
1 cup cottage cheese
One egg
3/4 cup Monterey Jack cheese, grated
3 tablespoons chopped fresh parsley (optional)
1 teaspoon vegetable seasoning
3/4 cup Parmesan cheese, grated
2 cups firm tofu, cut into tiny chunks

Prepare sauce or use sauce from a can or jar if pressed for time.

Meanwhile, cook noodles in water (with 1-teaspoon of oil added) for about ten minutes or until tender. Drain well. In a bowl combine all the ingredients except the spaghetti sauce. To assemble, spoon three to four-tablespoons of the sauce into the bottom of a 9 x 13-inch baking pan (or comparable size). Cover the sauce with four to five of the noodles, then a layer of the cheese mix, then the sauce.

Make a second layer of the above, until all you have left is four to five noodles and sauce left. You should have two or three layers.

Bake in a 350-degree oven for 40 minutes. Let stand for 15 minutes before cutting into squares. Recipe makes eight to ten servings.