1 tablespoon olive oil
1 (8 ounce) package lasagna noodles, uncooked
8 green onions, chopped
1-cup fresh sliced mushrooms
1 (48-ounce) jar low sodium, low fat spaghetti sauce
1/2 (10.5 ounce) package low fat, firm silken tofu
1 (10 ounce) package frozen chopped spinach, defrosted and drained
2 tablespoons egg substitute
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1 (8 ounce) package fat free shredded Mozzarella cheese

Preheat oven to 350 degrees. Spray a 9 x 13-inch baking pan with cooking spray. Add olive oil to a nonstick skillet and heat over medium heat. Add green onions and mushrooms and sauté for a few minutes. Add tomato sauce and remove from heat.

Combine tofu, spinach, egg and seasonings and mix well. Salt and pepper to taste. In baking dish, begin to layer in this order: sauce, uncooked noodles, tofu mixture, noodles and top with remaining sauce. Cover pan with aluminum foil and bake for 45 minutes. Remove foil and sprinkle with cheese. Bake uncovered an additional 15 minutes. Allow to stand for 10 minutes, then slice into 10 pieces.

Makes 10 Servings
Serving Size: 1 (2.5x4.5-inch) piece