Ingredients
1 cup firm tofu, mashed
1/4 cup Parmesan cheese, grated
2 cups of mozzarella ches, grated
1 table spoon parsley flakes
10 ounce package of frozen chopped spinach, thawed and drained
1 egg
1 and 1/2 teaspoons vegetable oil
1 and 1/2 cups cottage cheese
1/3 cup romano cheese

Sauce
3 to 4 cups spaghetti sauce
1/2 pound mushrooms, sliced
1 small onion, diced
1/2 to 1 red bell pepper
1/2 cup wheat germ
8 ounces lasagna noodles, cooked
Layer of sliced mozzaella cheese

Saute bell pepper, onion and mushrooms in a small amount of old, add in the spaghetti sauce and wheat germ (add oregano and basil if desired)

Layers
Layer #1
1 cup of tofu, mashed
1/4 cup parmesan cheese grated

Layer #2
2 cups mozzarella cheese, shredded
1 table spoon parsley flakes

layer #3
10 ounce thawed and drained spinach
1 egg
1 and 1/2 cups cottage cheese
1/3 cup romano cheese, grated
mix all together

Cover bottom of large retangular pan with noodles, Cover with layer #1, then add some of the sauce, then layer #2. Add a layer of noodles. Then add 1/2 of layer #3, then add some sauce. Then add noodles, then the other half of layer #3, then the rest of the sauce. Finish wiht a layer of sliced mozzarella cheese. Bake at 350 degrees for approximately 1 hour. Let stand for 15 minutes before cutting.