1 1/4 cups part-skim ricotta cheese
9 oz. drained soft tofu
3 oz. crumbled feta cheese
3 pkgs (10 oz each) frozen chopped spinach, thawed
1/2 cup thinly sliced scallions
1 T. dried dill weed
1/2 tsp. salt
1/4 tsp nutmeg
1/4 tsp fresh ground black pepper
9 oz. lasagna noodles (9 noodles) cooked and drained
2 medium tomatoes, thinly sliced
Combine the ricotta, tofu, and feta until well blended, and set aside. In a large bowl, mix spinach, scallions, and seasonings. Stir in cheese mixture, blend well.
Spray a 9″ x 13″ baking pan with nonstick spray. Lay 3 lasagna noodles in bottom of pan. Top with half of the filling. Repeat layering, ending with a layer of noodles. Top with tomatoes. Cover pan and bake 30 minutes at 350*. Let stand 10 minutes before serving.
Optional: Spoon a little warm tomato sauce on plate before serving to add moistness and extra flavor.