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 C 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. 

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