Tofu Mushroom Lasagna - cooking recipe

Ingredients

1 recipe quick and light marinara sauce
1 tub firm tofu, drained
5 oz. Parmesan cheese
1 lb. fresh mushrooms, thinly sliced
1 Tbsp. oil
lasagna noodles, cooked (Golden Grain wide lasagna, 8 oz.)
4 oz. low-fat Mozzarella cheese, shredded

Preparation

Squeeze tofu through two thicknesses of cheesecloth until most of the water has been removed.
Put tofu in food processor or blender and blend until smooth.
Put tofu and Parmesan cheese in a bowl and mix well.
Set aside.
Saute sliced mushrooms in oil on high heat until dry.
Set aside.