Tofu Lasagna

1/2 lb. lasagna noodles
10 oz. spinach (optional)
2 Tbsp. vegetable oil
1 med. onion, chopped
1/2 lb. mushrooms
1 clove garlic, minced
1 lb. firm tofu, mashed
1/2 cup grated Parmesan cheese or
Romano cheese
2 beaten eggs (optional)
2 Tbsp. parsley, chopped
1/2 tsp. salt
or 1 Tbsp. soy sauce
1/4 tsp. pepper
3 cup spaghetti sauce
1/4 cup grated Mozzarella, Swiss, or
Monterey Jack cheese

Cook lasagna noodles, drain, and set aside. If you are using
spinach, wash, chop, and steam lightly. Then set aside. Saute onion,
mushrooms, and garlic in 2 tablespoons vegetable oil. Set aside. In a
bowl, mix together tofu, Parmesan or Romano cheese, eggs, parsley, salt or
soy sauce, and pepper. Mix together the sauteed vegetables and tofu
mixture. Oil an 8x11 inch baking dish. Place a row of noodles on
the bottom. Build layers, alternating noodles, tofu mixture, spaghetti
sauce, spinach, and grated cheese. The final layer should be sauce.
Cover the dish with aluminum foil; bake in preheated oven at 350 degrees
for
40 minutes. Remove foil, bake another 10 minutes, and serve.


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