Lazy-Day Vegetable Lasagna

• 1 c. sliced mushrooms
• 1 Tbsp. olive oil
• 1 (48 oz.) jar spaghetti sauce
• 1/2 (10 oz.) pkg. silken tofu
• 1 egg
• 1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
• 1/2 c. sliced green onions
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 (8 oz.) pkg. lasagna noodles (uncooked)

1. Preheat oven to 350u0b0.
2. Cook the mushrooms and onions in hot oil in a large skillet until lightly browned.
3. Stir in spaghetti sauce. Beat the tofu and egg in a mixer bowl until well blended.
4. Stir in spinach, garlic powder, oregano, salt and pepper.
5. Spray a 9 x 13-inch baking dish with cooking spray.
6. Layer half the spaghetti sauce mixture, half the lasagna noodles, all the tofu mixture, remaining noodles and remaining sauce in the prepared dish.
7. Bake, covered, for 45 minutes.
8. Sprinkle with Mozzarella cheese.
9. Bake for 15 minutes.
10. Let stand for 10 minutes.

mushrooms, olive oil, spaghetti sauce, silken tofu, egg, green onions, garlic powder, salt, pepper, lasagna noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=38084 (may not work)