|Part skim ricotta cheese||1 1⁄4 Cup (20 tbs)|
|Soft tofu||9 Ounce, drained|
|Crumbled feta cheese||3 Ounce|
|Frozen chopped spinach||6 Cup (96 tbs), undrained, thawed (Three 10-Ounce Packages)|
|Thinly sliced scallions||1 Cup (16 tbs)|
|Chopped fresh dill||2 Tablespoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Lasagna noodles||9 Ounce, cooked and drained, 9 noodles (Curly Or Plain)|
|Tomatoes||2 Medium, thinly sliced|
1. In food processor, puree ricotta, tofu and feta until smooth.
2. In large bowl, combine spinach, scallions, dill, salt, nutmeg and pepper; add cheese mixture and mix well.
3. Preheat oven to 350°F. Spray a 13 x 9" baking pan with nonstick cooking spray. Arrange one-third of the lasagna noodles in prepared pan; top with half the spinach mixture. Repeat layering, ending with a noodle layer; top evenly with tomatoes. Bake 30 minutes. Let stand 10 minutes before serving.