Portion Size: 1 ½ cups

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 (16 oz.) package uncooked lasagna noodles	For vegan: use vegan pasta
1 lb.  low fat Shredded mozzarella cheese	For vegan: use vegan mozzarella cheese
1 (15 oz.) container low fat ricotta cheese	For vegan: use vegan ricotta cheese
2 eggs	For vegan: use vegan egg
1 teaspoon dried basil
1 teaspoon garlic powder
1 lb. firm tofu
2 cups grated parmesan cheese	For vegan: use vegan Parmesan cheese
1 (28 oz.) jar pasta sauce (meatless)	For vegan: ensure plant based only
1 (14 oz.) package fresh spinach	Wash and chopped

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Bring a large pot of lightly salted water to a boil.
2	Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.
3	In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, spinach, basil, garlic powder, eggs and 1 cup of parmesan cheese.
4	Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of sauce.
5	Roll the noodle up, and place seam side down in a baking pan. Repeat for other noodles.
6	Top with remaining sauce and parmesan cheese.
7	Bake in a preheated 350 degrees F (175 degree C) oven for 30 minutes or until hot and bubbly.	Cook until internal temperature reaches 165°F. (minimum)