Easy Day Vegetable Lasagna

• 1 tablespoon soy oil
• 8 each scallions, spring or green onions
• 1 cup mushrooms sliced
• 48 ounces spaghetti sauce
• 10 ounces tofu silken
• 10 ounces spinach chopped, frozen, defrosted and drained
• 1 each eggs
• 8 ounces lasagna noodles uncooked
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 8 ounces mozzarella cheese shredded

1. Preheat oven to 350F (180C).
2. Spray a 9x13-inch baking pan with non-stick vegetable coating.
3. Saute green onions and mushrooms in soy oil.
4. Add spaghetti sauce.
5. Set aside.
6. Combine tofu, spinach, egg, and seasonings and mix well.
7. In baking dish, begin with bottom layer of spaghetti sauce mixture, followed by uncooked noodles, tofu mixture, noodles, and top with remaining sauce.
8. Bake for 45 minutes, covered with aluminum foil.
9. Top with cheese and bake 15 minutes more.
10. Allow to stand 10 minutes before serving.

soy oil, scallions, mushrooms, spaghetti sauce, silken, eggs, lasagna noodles, salt, black pepper, garlic, oregano, mozzarella cheese

Taken from recipeland.com/recipe/v/easy-day-vegetable-lasagna-40698 (may not work)