Tofu Lasagna

From: balinsky@cs.UMD.EDU (Andy Balinsky)

1/4 cup margarine                                1/3 lb. mushrooms, sliced
1 tsp. garlic powder                             3 cups spaghetti sauce
1/2 cup wheat germ                               1 cup mashed tofu
1/4 cup grated Parmesan cheese                   1/4 cup chopped parsley
1/2 pound shredded mozzarella cheese
1 (8oz) package of lasagna noodles, cooked and drained

Saute mushrooms in margarine.  Add garlic powder.  STir in spaghetti sauce and
wheat germ.  Heat thoroughly.

Combine tofu and Parmesan in bowl.  Combine mozzarella and parsley in another

Place 1/3 lasagna noodles in bottom of oiled 9x13 inch baking dish.  Spread
half of tofu mixture over noodles.  Pour on 1/3  of sauce and top this with 1/3
of mozzarella.  Repeat layering again.  Make final layer of noodles, sauce and

Bake at 350 for 45 minutes.  Let stand 15 minutes before cutting.

Serves 8.