Tofu Lasanga

1 pound firm tofu
1 pound extra lean ground beef
1 pound pork Italian sausage
1/2 cup onion, chopped
5 cloves garlic, minced
Low Carb Tomato Sauce
1 cup mushrooms, sliced
1 tablespoon Italian seasoning
crushed red pepper to taste
1 package frozen chopped spinach
handful fresh basil leaves
1 (15 oz.) container ricotta cheese
1 egg
1/2 cup Parmesan cheese
1 pound mozzarella cheese

Cut the block of tofu into thin slices and place the slices between sheets of paper towels. Try to absorb as much moisture as possible, pressing down on the tofu and changing towels of necessary. These will make noodles.

Saute the onion and garlic in a little olive oil in the sauce pan. Add the ground beef and sausage: cook until the pink is gone. Add the tomato sauce, the mushrooms and seasonings. Let this simmer about 20 -30 minutes. Season to taste.

Thaw the spinach and squeeze out the excess moisture. Add the chopped basil to the spinach. Set aside.

Combine the ricotta cheese with the egg and the Parmesan cheese, Set aside.

Use a pan about 13"x9'. Pour a cup of sauce in the bottom of the pan. Place 1/2 of the tofu slices on top of the sauce. Cover the tofu slices with 1/2 of the ricotta cheese mixture. Place 1/2 of the spinach/basil mixture on top of the ricotta. Sprinkle some mozzarella cheese over the spinach. Repeat the layering. There should be 2 layers of the tofu, cheese and spinach and 3 layers of sauce. Atop the last layer of sauce sprinkle mozzarella cheese to cover.

Bake at 350F for about 1 hour.

Let set about 10 minutes before cutting.

About 8 carbs per serving.

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