Tofu Spinach Lasagna

1 (8 ounce) package uncooked lasagna noodles
2 teaspoons olive oil
8 green onions, sliced
1 cup fresh mushrooms, sliced
1 (48 ounce) jar lowfat, reduced pasta sauce (reduced sodium if desired)
1/2 (10.5 ounce) package silken tofu
1 (10 ounce) package frozen spinach, defrosted and drained
1/4 cup egg substitute
1/2 teaspoon garlic powder
1/2 teaspoon oregano
Salt and pepper to taste
8 ounces fat free shredded mozzarella cheese

Heat olive oil in a nonstick skillet over medium heat. Add green onions and mushrooms and cook until mushrooms are tender. Add pasta sauce and simmer over low heat for 15 minutes. Combine tofu, spinach, egg substitute, seasonings and salt and pepper to taste and mix well. Preheat oven to 350 degrees. Spray 13 x 9-inch baking dish with nonstick cooking spray.

Spread a layer of sauce in bottom of baking dish, followed by a layer of uncooked noodles. Spoon a layer of tofu mixture on top of noodles. Spread another layer of uncooked noodles and top with remaining sauce. Cover and bake at 350 degrees for 45 minutes. Remove foil, top with cheese and bake an additional 15 minutes. Remove from oven and cool 10 minutes, then slice into 10 pieces and serve.

Makes 10 Servings
Serving Size: 1 (4 1/2 X 2 1/2-inch) slice

Nutrients per serving:
Calories: 199
Total fat: 3 grams (16% of calories)
Saturated fat: trace
Cholesterol: 4 mg
Sodium: 833 mg
Carbohydrate: 29 grams (58% of calories)
Protein: 13 grams (26% of calories)
Dietary fiber: 4 grams