Veggie Lover's Lasagna

2 boxes chopped frozen spinach, thawed, drained and patted as dry as possible
^3/4 cup low-fat ricotta cheese
^3/4 of a 14-ounce block of extra-firm tofu, drained and patted as dry as possible
^1/2 cup shredded Parmesan cheese
1 egg, lightly beaten
2 teaspoons extra virgin olive oil
^1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried basil
2 jars (25 ounces each) marinara sauce, divided
9 whole-wheat lasagna noodles, uncooked
1 cup shredded low-fat organic mozzarella cheese

1. Preheat oven to 350 degrees.

2. In a large bowl, combine spinach, ricotta, crumbled tofu, Parmesan, egg, olive oil, salt, garlic powder, and dried basil. mix ingredients together thoroughly.

3. Spread 1 cup of marinera sauce on the bottom of a 9x13-inch baking dish. Arrange three noodles on top of the sauce. Spread ^3/4 cup marinara on top of the noodles. Spread half of the spinach-tofu mixture on top. Spread ^1/2 cup marinera sauce on top, followed by three noodles and another ^3/4 cup of marinara. Spread the remaining half of the spinach-tofu mixture on top, followed by ^1/2 cup marinara, three more noodles, and another ^3/4 cup marinara. Sprinkle with mozzarella cheese. Cover dish with aluminum foil and bake for 40 minutes.

4. Uncover and bake for an additional 20 minutes. Remove lasagna from oven and let sit 15-20 minutes before serving.