Spinach and Mushroom Lasagna

This recipe has the "hubby thumbs up" in spite of the tofu.  As a matter of fact this is one of the first vegan recipes that I  made, and it is still one of his favorites. I am not a big fan of red tomato sauce, so I have adjusted the amount of sauce in this recipe to suit my tastes. The original recipe calls for dry lasagna noodles....in other words you don't have to cook the noodles first like with most lasagna recipes.  You can simply layer the ingredients between the dry noodles.  Certainly makes life easier and the recipes goes together really fast.  But.....I didn't like it as much so the second time I boiled the noodles first and I was happier with the results. Try it first with dry noodles and see if you like it. It makes a typical large pan of lasagna, which fills my rule of having leftovers, and we still have some to freeze.

1/2 lb of fresh mushrooms
1 garlic clove (or 2 if they are small.  you need about 1 tsp of pressed garlic)
2 Tbs of water
I jar of spaghetti sauce (the original recipe called for 2 jars)
2-3 cups of shredded veggie mozzarella cheese (I use one 2 cup pkg)

Filling
10 oz of frozen spinach...thawed and drained
1 pkg of firm tofu (not silken tofu)
1 tsp of salt
1 tsp of nutritional yeast (this adds a cheesy taste)
1 1/2 tsp oregano
1/2 tsp of garlic powder
1 tsp basil
1/2 rosemary crushed (optional)
1/2 tsp of cayenne pepper (sometimes called red pepper)

Oven 350 degrees

Saute the mushrooms and garlic in the 2 tsp of water until tender.  Add more water if they start to dry out.  Remove from heat and add the spaghetti sauce.

Place the tofu and the spinach into food processor and pulse a few times.  Add the rest of the filling ingredients and process until smooth.  You can also do this without dragging out the food processor by using a potato masher on the tofu first, then add the rest of the ingredients.

Spread 1/2 the sauce into the pan. Top with three noodles.  Spread 1/2 the tofu mixture onto the noodles. Cover with another layer of noodles and then the remaining tofu mixture. Add 1/2 the bag of mozzarella cheese.  Another layer of noodles and the remainder of the spaghetti sauce.  Finally the rest of the cheese.  Cover the dish tightly with foil and bake for about 30 minutes.  Remove the foil and bake for about another 10 minutes until the top looks crusty.  Remove from the oven.  Top with some veggie Parmesan if you like.

The lasagna will set up better if you let it sit for about 15 minutes before serving.