---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Meatless
       Yield: 6 servings
       1 tb Soy oil
       8    Green onions; chopped
       1 c  Sliced fresh mushrooms
      48 oz Jar low-fat spaghetti sauce
            - (any flavor)
      10 oz Low-fat firm silken tofu
      10 oz Frozen chopped spinach
            - defrosted and drained
       1    Egg
       8 oz Uncooked lasagna noodles
       1 ts Salt
     1/4 ts Pepper
     1/2 ts Garlic powder
     1/2 ts Oregano
       8 oz Low-fat Mozzarella cheese
   Preheat oven to 350 degrees. Spray a 9 x 13-inch baking pan with non-stick
   vegetable coating. Saute green onions and mushrooms in soy oil. Add
   spaghetti sauce. Set aside.
   Combine tofu, spinach, egg, and seasonings and mix well. In baking dish,
   begin with bottom layer of spaghetti sauce mixture, followed by uncooked
   noodles, tofu mixture, noodles, and top with remaining sauce.
   Bake for 45 minutes, covered with aluminum foil. Top with cheese and bake
   15 minutes more. Allow to stand 10 minutes before serving. Serves 6-8.
   Option: Layer one 16-ounce package of frozen vegetable medley between
   layers of lasagna noodles or saute 1 l/2 cups fresh vegetable combination.
   Nutritional Analysis:
   Calories                360
   Fat                   12.9g (3.3g saturated fat)
   Carbohydrates           46g
   Protein                 17.8g
   Cholesterol             42mg
   Sodium                  2229mg
   Reprinted with permission from the Indiana Soybean Development Council.