16 oz Kraft Natural Part Skim Mozzarella Cheese, shredded, divided
16 oz Light N' Lively Fat Free Cottage Cheese
1 cup Kraft Grated Parm/Romano Cheese, divided
1 jar spaghetti sauce (2 if you like extra sauce after baking)
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Let's Make It
Boil the water, and add noodles. While noodles are boiling, grease 10x13 deep dish baking pan. Preheat the oven to 350°F.
Make cheesy mixture: Crumble tofu. Beat and add egg. Reserve 1/2 cup cheese for topping; add the rest into tofu mixture. Add all cottage cheese. Add 3/4 pkg. grated parm/romano cheese (reserved 1/4 pkg. will be mixed with mozzarella for topping). Stir to combine all.
Drain noodles after 10 minutes of boiling. Layer noodles, cheesy mixture and sauce every other layer, until used up. (Spread out the cheesy mixture as it will be thick.) End with the top layer as noodles a bit of sauce to keep moist and the final reserved cheese.
After all layers are in dish and topped with cheese, bake until heated through, about 20 to 30 minutes. Let rest for 10-15 minutes before cutting to firm up. Cut as large or small as you like. Add additional sauce if you like.