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 c. 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 c. spaghetti sauce
1/4 c. grated Mozzarella, Swiss, or Monterey Jack cheese

1. Cook lasagna noodles, drain, and set aside.

2. If you are using spinach, wash, chop, and steam lightly. Then set aside.

3. Saute onion, mushrooms, and garlic in 2 tablespoons vegetable oil. Set aside.

4. In a bowl, mix together tofu, Parmesan or Romano cheese, eggs, parsley, salt or soy sauce, and pepper.

5. Mix together the sauteed vegetables and tofu mixture.

6. Oil an 8x11 inch baking dish.

7. 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.

8. Cover the dish with aluminum foil; bake in preheated oven at 350 degrees for 40 minutes.

9. Remove foil, bake another 10 minutes, and serve.