Vegetarian Lasagna
- 1 block (20 oz) firm tofu
- 4 tablespoons olive oil
- 1 clove garlic, minced
- 1 onion, chopped
- 1 jar (32 oz) prepared spaghetti sauce
- 1 cup water
- 1 lb frozen cut leaf spinach, thawed and drained
- 2 teaspoons Italian seasoning, optional
- Salt and pepper to taste
- 1 pkg (12 oz) lasagna noodles
- 4 cups shredded low-fat cheese (Monterey/cheddar blend)
- 3/4 cup low-fat ricotta cheese