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Easy Day Vegetable Lasagna

1 tablespoon soyoil	1 8-ounce package uncooked lasagna noodles
8 green onions, chopped	1/2 teaspoon salt
1 cup sliced fresh mushrooms	1/4 teaspoon pepper
1 48-ounce jar low-sodium, low-fat spaghetti sauce	1/2 teaspoon garlic powder
1/2 package (10.5-ounce) low-fat firm silken tofu	1/2 teaspoon oregano
1 10-ounce package frozen chopped spinach, defrosted and drained	1 8-ounce package fat-free shredded Mozzarella cheese
1 egg

Preheat oven to 350° F. Spray 9x13-inch baking pan with non-stick vegetable oil. Sauté green onions and mushrooms in soyoil. 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.

Cover pan of lasagna with aluminum foil. Bake for 45 minutes. Remove foil and top with cheese. Bake, uncovered, an additional 15 minutes. Allow to stand 10 minutes before serving. Yield 8-10 servings.

Option: layer one 16-ounce package of frozen vegetable medley between layers of lasagna noodles or sauté 1 1/2 cups fresh vegetable combination.

Per serving (10 ounces): 274 calories, 19.8 grams protein, 39 grams carbohydrates, 5.3 grams total fat, 3.3 grams saturated fat, 24 mg cholesterol, 408 mg sodium.

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