Tofu Spinach Lasagne

• 1 onion, chopped
• 2 cloves garlic, minced
• 2 c. mushrooms, sliced
• 1 Tbsp. olive oil
• 1 (15 oz.) can tomatoes, chopped
• 1 (28 oz.) can tomato sauce
• 1 tsp. basil
• 1 tsp. oregano
• 1 pkg. frozen chopped spinach, thawed and squeezed dry
• 1 lb. tofu, mashed
• 1/2 tsp. nutmeg
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/2 lb. (10) lasagne noodles (uncooked)

1. Begin the sauce.
2. Saute the onion, garlic and mushrooms in the oil until onion is golden.
3. Stir in tomatoes, tomato sauce, basil and oregano; simmer for 20 to 30 minutes.
4. Mix spinach, tofu, nutmeg, salt and pepper in a bowl.
5. Spread 1/2 cup of sauce over bottom of 9 x 12-inch casserole.
6. Cover with a layer of uncooked noodles, then 1/2 tofu spinach mixture.
7. Spread 1/2 remaining sauce over this.
8. Repeat until all ingredients are used.
9. Cover tightly with foil and bake at 350u0b0 for 1 hour.
10. Let stand 10 minutes before serving.

onion, garlic, mushrooms, olive oil, tomatoes, tomato sauce, basil, oregano, spinach, nutmeg, salt, black pepper, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=879002 (may not work)