2 pkgs. spaghetti sauce mix
2 tbsp. vegetable oil
8 oz. lasagna noodles
2 tbsp. vegetable oil
1/2 lb. fresh mushrooms
1 lb. tofu, crumbled
1/4 c. grated Parmesan cheese
1 tbsp. parsley flakes
3/4 tsp. garlic salt
8 oz. Mozzarella cheese, shredded

Prepare spaghetti sauce mix according to package directions, using 2 tablespoons oil instead of butter. Set aside. Slice mushrooms. Cook lasagna according to package directions; drain and set aside.

Combine tofu, Parmesan cheese, parsley flakes and garlic salt. Stir well. Layer 1/2 of sauce, 1/3 of noodles, 1/2 of tofu, 1/2 of mushrooms and 1/3 of Mozzarella cheese in a lightly greased 9x13x2 inch baking dish; repeat layers once. Top with remaining noodles and sauce. Bake, uncovered, at 350 degrees for 30 minutes. Sprinkle with remaining Mozzarella cheese and bake for another 5 minutes. Serves 8.