Lasagna Rustica

Ingredients

• 2 1/2 cups Garlicky Bean Spread
• 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
• 2 teaspoons dried Italian seasoning
• 1 teaspoon crushed red pepper
• 1 pound firm light tofu, drained and crumbled
• 1 (10-ounce) package frozen chopped spinach, thawed and drained
• 1 (15-ounce) carton part-skim ricotta cheese
• 1 (27.5-ounce) jar light garden harvest pasta sauce
• Cooking spray
• 9 cooked lasagna noodles

Preparation

1. Preheat oven to 375°.
2. Combine Garlicky Bean Spread, 1 cup mozzarella cheese, Italian seasoning, red pepper, tofu, spinach, and ricotta cheese in a large bowl. Stir well; set aside.
3. Spread 1/2 cup pasta sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over pasta sauce; top with one-third of spinach mixture and about 1 cup pasta sauce. Repeat layers, ending with noodles, spinach mixture, and remaining sauce. Sprinkle with remaining 1/2 cup mozzarella cheese. Cover and bake at 375° for 50 minutes or until thoroughly heated. Uncover and bake an additional 10 minutes. Let lasagna stand 10 minutes before cutting.