Cook the lasagne according to packet directions. Drain. Saute the onion and garlic in the olive oil, adding water as needed to keep from sticking.
Combine the ricotta, tofu, Parmesan cheese, spinach, egg whites, black pepper, parsley and sauteed onion and garlic. Mix well.
Spray a 20x30cm casserole dish with cooking spray. Arrange a layer of cooked pasta on the bottom. Top with 1/3 each of the ricotta mixture, the mozzarella and the pasta sauce. Repeat layers twice more, ending with pasta sauce. Cover with foil.
Cover with foil and bake for 40 minutes. Remove foil and bake 10 to 15 more minutes.