Vegetarian Lasagna

by Nancy

1 T. cooking oil

8 chopped green onions

1 c. sliced mushrooms

1 jar pasta sauce

1 package firm silken tofu

10 oz package of frozen spinach, thawed and drained

1 egg

9 cooked lasagna noodles

1/2 t. salt

1/4 t. pepper

1/2 t. garlic powder

1/2 t. oregano

8 oz. shredded mozzarella cheese

Spray 9 x 13 pan with oil.  Sauté green onions and mushrooms.  Add spinach and set aside.  Combine tofu, egg and seasonings and mix well.  Layer noodles, sauce and vegetables.  Cover with foil and bake 45 minutes at 350ºF.  Remove foil and top with mozzarella cheese.  Bake an additional 15 minutes to melt cheese.