To. Die. For. Lasagna.

9 lasagna noodles, cooked al dante
8 oz. frozen spinach, thawed
1 jar artichoke hearts, drained
1 1/2 cups motzerella cheese, shredded
1 cups monterey jack cheese, shredded
tofu, medium firm, cubed
16 oz cottage cheese

sauce:
1 cup fat free milk
2 tbs flour
1/2 veg bouillon cube
3/4 tsp italian seasoning
1/4 tsp pepper
1 cup fat free plain yogurt
3/4 cup shredded monterey jack cheese

To make sauce, stir milk, flour, bouillon cube, seasonings and pepper until bubbly and thick. Add yogurt and cheese, stir until cheese is melted. Set to the side.

Layer the goods (including sauce) however you like. This might be kind of weird, but I took the tofu and squeezed it between my fingers so it would be smaller bits so Cory couldn't taste it. But for you braver folks, cubed tofu would work very well.

Cover with foil. Bake at 400 for 4o minutes. Remove foil and bake an additional 10 minutes until top is golden and bubbly. Yum!