|Tomato sauce||1 Quart|
|Whole wheat lasagna noodles||12 Ounce, cooked al dente, drained|
|Mushrooms||1⁄2 Pound, sliced|
|Vegetable oil||3 Tablespoon|
|Fresh spinach/1 10-ounce bag, trimmed and shredded||1 Pound, shredded|
|Eggs||2 , lightly beaten|
|Tofu||1 Pound, crumbled|
|Mozzarella cheese||12 Ounce, shredded|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
1. Spread a layer of tomato sauce in the bottom of a 13- by 9- by 2-inch baking dish. Make a layer of noodles.
2. Saute the mushrooms in the oil in a medium-sized skillet. Add the spinach and cook until wilted. Drain. Stir in the eggs and pour over noodles.
3. Add half the tofu and half the mozzarella. Repeat the layers again, starting with the tomato sauce, until all the ingredients are used.
4. Sprinkle with the Parmesan cheese and bake in a 350-degree oven for 40 minutes. Let stand for 15 minutes before serving.