Makeover Meatless Lasagna

• 10 uncooked whole wheat lasagna noodles
• 1-1/2 cups sliced fresh mushrooms
• 1/4 cup chopped onion
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
• 1 can (12 ounces) tomato paste
• 1 package (14 ounces) firm tofu, drained and cubed
• 2 large eggs, lightly beaten
• 3 cups 2% cottage cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup packed fresh parsley leaves
• 1/2 teaspoon pepper
• 2 cups shredded part-skim mozzarella cheese, divided

1. Preheat oven to 375u0b0. Cook noodles according to package directions for al dente. Meanwhile, in a large saucepan, cook mushrooms and onion over medium heat until tender. Add garlic; cook 1 minute. Add tomatoes and tomato paste; cook and stir until heated through.
2. Pulse tofu in a food processor until smooth. Add next 5 ingredients; pulse until combined. Drain noodles.
3. Place 5 noodles into a 13x9-in. baking dish coated with cooking spray, overlapping as needed. Layer with half the tofu mixture, half the sauce and half the mozzarella. Top with remaining noodles, tofu mixture and sauce.
4. Bake, covered, 35 minutes. Sprinkle with remaining mozzarella. Bake, uncovered, until cheese is melted, 10-15 minutes. Let stand 10 minutes before serving.

whole wheat lasagna noodles, mushrooms, onion, garlic, italian diced tomatoes, tomato paste, firm tofu, eggs, cottage cheese, parmesan cheese, parsley, pepper, mozzarella cheese

Taken from www.tasteofhome.com/recipes/makeover-meatless-lasagna/ (may not work)