1 lb. hard tofu, thinly sliced
15 oz. ricotta cheese
12 oz. lasagna noodles
1/3 c. Parmesan cheese
1 lb. Mozzarella, shredded
3 c. pasta or spaghetti sauce
1 lb. fresh mushrooms
2 tsp. olive oil
2 tsp. minced garlic
1 tsp. chopped garlic
2 eggs, beaten
A pinch of cayenne pepper

Heat olive oil in a skillet. Add garlic to oil. Cook 1 minute and add mushrooms. Cook 2 or 3 minutes. Remove from heat. Cook lasagna according to package directions. Mix ricotta with beaten eggs, parsley and cayenne. Set aside.

Spread 4 tablespoons pasta sauce over bottom of 9 x 13 inch baking dish. Layer half of noodles, ricotta mixture, tofu slices mushrooms, sauce. Repeat. Sprinkle with Parmesan and Mozzarella. Bake uncovered for 30 minutes at 375 degrees. Let stand 10 minutes before cutting.