Tofu Spinach Lasagna

1 package of whole wheat or rice lasagna noodles (usually about 13 - 16 ounces)
1-2 jars of your favorite marinara sauce (we like Newman's tomato basil)
1 small container of ricotta cheese (we use skim, but you can use whatever type you like)
1 8-10 ounce package of firm tofu
1 bag of fresh spinach
parmesean, romano, and mozzarella cheese - as much or as little as you like
whatever veggies you like - we like zucchini and onions
sliced mushrooms, to add to the sauce
whatever herbs and/or spices you like in Italian food - I use minced garlic, oregano, and parsley.

Preheat the oven to 350 degrees.

First, take the tofu out of the package and set it aside to drain. I usually cut it into slices and lay them between two towels.

Next, cook your noodles according to the package directions. While you are waiting for water to boil or pasta to cook saute as many mushrooms as you want. Once the mushrooms are sauteed add them into the sauce and set it aside.

In a mixing bowl, combine the ricotta cheese and the tofu and mix them together. Add the herbs and spices to the ricotta-tofu mixture and set it aside.

Bring a large pot of water to boil. Add the spinach to the water and let it boil for 1 minute. Drain the spinach and spead it out on a towel to drain the excess water.

In a 9x13 glass casserole dish layer all your ingredients. It works best if you start with a thin layer of sauce, then noodles, the ricotta-tofu mixture, spinach, veggies, mixed cheese, and then sauce. Build your layers until you fill the dish or run out of ingredients. You want to make sure that you end with a layer of noodles and then sauce and cheese on top. Bake for about 20-30 minutes. Let it cool for a few minutes after you take it out of the oven.

You can adjust this recipe to suit your tastes. We like a lot of sauce and veggies so I tend to make those layers pretty thick. This also freezes really well.