1 (16 ounce) package Barilla uncooked lasagna noodles
1 pound Sargento mozzarella cheese, shredded
1 (15 ounce) container Galbani ricotta cheese
1 pound firm tofu
1 (10 ounce) package Green Giant frozen chopped spinach – thawed, drained and squeezed dry
2 cups Sargento grated Parmesan cheese
1 (28 ounce) jar Classico pasta sauce
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.
In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, frozen spinach, and 1 cup Parmesan cheese.
Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of sauce. Roll the noodle up, and place seam side down in a 13×9 pan. Repeat for other noodles. Top with remaining sauce and Parmesan cheese.
Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.