Instructions: Preheat oven to 350 F. Spray 9x13-inch baking pan with non-stick vegetable oil. Saute 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 saute 1 1/2 cups fresh vegetable combination.

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