Vegetarian Tofu Lasagna

Now don't let the fact that tofu is in this scare you. It's delicious :

Serves 4:

> about 4 oz of lasagna noodles
> 8 oz tofu, broken up/crumbled
> 1/4 cup Parmesan cheese
> about 1 cup of chopped spinach (or more if you desire)
> about half of a 25 oz jar of marinara sauce or whatever spaghetti sauce you have in the pantry
> 1 tbsp italian seasoning

Cook the noodles normally in a pot of water. In the meantime, combine the tofu, cheese, spinach, most of the sauce, and the italian seasoning. Heat in the microwave. Lay a thin spread of sauce in the bottom of a 8x8 ish pyrex dish (or something similar). Spread a layer of the mixture. Top with a layer of noodles. Spread another layer of mix and top with another layer of noodles. Continue until all mixture has been used. Top with a final layer of noodles and sprinkle entire top with some cheese. Heat if necessary.

In the future, I will probably add sliced/diced zucchini or eggplant for extra veggie-ness. Also, if you wanna make it look interesting, try spreading the mixture in each noodle, roll the noodle, and place in the dish. Top noodle rolls with sauce and cheese.