Tofu Spinach Lasagna with Basil and Olives

8 oz of whole wheat lasagna noodles
1/2 lb silken tofu
1 pound fresh spinach
2 cups basil, chopped
1/4 cup olives, chopped
1 cup grated skim mozzarella (plus more for the top)
1/2 cup parmesan
1 egg
26 oz canned diced tomatoes (or petrocelli tomato sauce)
1 onion, grated or very finely chopped
3 cloves garlic
olive oil

400 degrees, grease 8 x 12 casserole dish
Wilt spinach in large skillet over high heat, squeeze off excess moisture
Mash spinach with tofu, cheese (both kinds), basil, egg and 2 cloves of garlic

In another bowl, combine tomatoes with olive oil, garlic, onion and olives

layer in dish: half of tomato sauce, noodles, tofu filling, noodles, tofu filling, noodles, sauce, mozzarella cheese.

Bake 20 minutes. Cool 5 minutes.