1 (8 ounce) package uncooked lasagna noodles
2 teaspoons olive oil
8 green onions, sliced
1 cup fresh mushrooms, sliced
1 (48 ounce) jar lowfat, reduced sodium tomato sauce
1/2 (10.5 ounce) package lowfat firm silken tofu, drained
1 (10 ounce) package frozen spinach, defrosted and drained
1 (8 ounce) package fat free shredded mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1 egg

Preheat oven to 350 degrees. Spray 13 x 9-inch baking dish with nonstick cooking spray. Heat olive oil in a nonstick skillet over medium heat. Add green onions and mushrooms and cook until mushrooms are tender. Add spaghetti sauce and remove from heat. Combine tofu, spinach, egg and seasonings and mix well.

Spread a layer of sauce in bottom of baking dish, followed by a layer of uncooked noodles. Spoon a layer of tofu mixture on top of noodles. Spread another layer of uncooked noodles and top with remaining sauce. Cover pan and bake for 45 minutes. Remove foil, top with cheese and bake an additional 15 minutes. Remove from oven and cool 10 minutes, then slice into 10 pieces and serve.

Makes 10 Servings
Serving Size: 1 slice