Vegetable Lasagna

1 pound soft tofu
2 cups low or non-fat ricotta cheese (or one more pound tofu)
1/2 cup grated Parmesan cheese
2 eggs
3 garlic cloves, minced
2 Tbsp. each fresh basil, thyme, and oregano or
2 tsp. each, dried
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
3 to 4 cups homemade tomato sauce (recipe follows) or
store-bought seasoned stewed tomatoes
8 oz. package no-boil lasagna noodles
4 to 6 oz. fresh prewashed baby spinach (2 cups)
8 oz. mozzarella cheese, shredded (2 cups)

Heat oven to 375 degrees. Combine the tofu, ricotta, Parmesan, eggs, garlic, herbs, salt, and pepper in a medium bowl. Lightly coat a 13 x 9 inch baking dish with cooking spray. Spread with about 1 cup of sauce. Arrange one layer of noodles on top. Spread with half of the tofu mixture; top with half the spinach, a third of the remaining sauce, and a third of the mozzarella. Repeat layers, ending with noodles, sauce and mozzarella. Cover with aluminum foil and bake 30 to 35 minutes. Let stand 5 minutes before cutting. Recipe can be made ahead to this point. Cool, cover and refrigerate up to one day ahead. Reheat at 325 degrees for 20 minutes or until a knife inserted in the center comes out hot. Makes 12 3" x 3" servings, 6 W.W. points per serving.

I really like this alternative to "traditional" lasagna. It also keeps well in the refrigerator and warms up in the microwave for a fast meal.

Tomato Sauce:

2 Tbsp. olive oil
1 large yellow onion, finely chopped (3/4 cup)
1 large carrot, finely chopped (3/4 cup)
1 large celery stalk, finely chopped (3/4 cup)
2 28-oz. cans whole or diced tomatoes and their juice
1 Tbsp. salt
2 tsp. dried oregano
1 tsp. sugar
8 oz. sliced mushrooms (optional)

Heat the olive oil, onion, carrot, and celery in a large saucepan over medium heat. Cook until just translucent, but not browned. Add the tomatoes, salt, oregano, and sugar (and mushrooms, if using). Simmer, partially covered, over low heat for 45 minutes, stirring occasionally. Use half the sauce for the lasagna. Cool the remaining sauce and freeze to use on pizza, pasta, or to make eggplant or chicken Parmesan. Makes 2 quarts.