Tofu Lasagna

1 quart tomato sauce

12 oz. dried lasagne

1/2 lb. mushrooms, sliced

1 lb. trimmed chopped fresh spinach

1 tsp. sweet basil leaf, dried and crumbled

1 /2 tsp. oregano, dried and crumbled

1 clove garlic, minced

2 lightly beaten eggs

1 lb. crumbled tofu

12 oz. grated mozzarella cheese

1/2 cup freshly grated Parmesan Cheese

Spread a layer of tomato sauce in the bottom of a 13x9x2 lasagne pan. make

a layer of the dry lasagne noodles. In a skillet, saute mushrooms in a

little oil. Add the garlic, spinach and spices. Cook until spinach wilts

and drain. Stir in the eggs and pour over the noodles. Add half the tofu

and half of the mozzarella. Repeat the layers again starting and ending

with tomato sauce. Sprinkle with Parmesan cheese and bake in a 350 degree

oven for 40 minutes. Let stand 15 minutes before cutting. Can substitute

cottage cheese for tofu if so desired.

TOFU LASAGNE

8-oz. package lasagne noodles

1/4 cup butter

1/2 lb. fresh mushrooms, thinly sliced

3 cloves garlic, finely chopped

1/2 tsp. salt

1/8 tsp. pepper

3 cups spaghetti sauce

1/2 cup whet germ

1 cup mashed tofu

1/4 cup grated Parmesan cheese

1/2 lb. mozzarella cheese, grated

1/4 cup chopped fresh parsley

Cook and drain lasagne noodles. Set aside. Melt butter in large skillet.

Add mushrooms, garlic salt and pepper. Cook until mushrooms are tender.

Stir in sauce and wheat germ. Heat through. Combine tofu and Parmesan

cheese in a bowl. Combine mozzarella and parsley in another bowl. In a 9"

x 12" pan, layer half of each of the ingredients: noodles, tofu mixture,

sauce and mozzarella mixture. Repeat. Bake at 350 degrees F for 45 minutes

or until hot and bubbly. Let stand for 15 minutes before cutting. Serves 8

to 10.