Spinach Lasagna (Gluten Free/Mostly Vegan - except for the Ricotta!)

Here is a recipe for a super healthy and tasty lasagna! I adapted it from the Eat Right for Your Type book.  It originally was a recipe for Spinach Pesto Lasagna, which you could use, but without getting too personal, ok... too much pesto gives me gas.  Type A's typically are not supposed to have tomatos/tomato sauce, but, once in a while isn't going to kill me.

I used Rice Lasagna noodles (no gluten) and cooked them first.  They got all soggy and fell apart.  Layer sauce, noodles, mixture of Ricotta and extra firm tofu, spinach, and then repeat.  Bake for 45 minutes on 375 or until brown around edges and slightly browned on the top.  Enjoy!