2 (10 oz. each) pkgs. frozen chopped spinach
8 oz. soft tofu
8 oz. low fat cottage cheese
1/4 c. grated Parmesan cheese
1 (32 oz.) jar meatless spaghetti sauce
1/2 c. dry red wine
1/4 tsp. garlic powder
1/8 tsp. ground nutmeg
8 uncooked lasagne noodles
8 oz. sliced Mozzarella cheese
1 c. sliced fresh mushrooms

Place spinach in 2 quart glass rectangular dish. Microwave on High 5-6 minutes. Drain and squeeze out all moisture, set aside. Crumble tofu into small mixing bowl. Stir in cottage cheese and Parmesan cheese. Set aside. Combine spaghetti sauce, wine, garlic powder and nutmeg in 2 quart buttered bowl. Cover with plastic, microwave on High 6-8 minutes or until hot. Remove 1 cup of sauce, set aside. Add spinach to sauce remaining in bowl. Layer in this order: 1/2 of spinach, 4 noodles, 1/2 cottage cheese, 1/2 of Mozzarella mixture, 1/2 of mushrooms. Repeat layers. Pour reserved sauce over top. Microwave with plastic on top for 12 minutes on High.