Tofu Lasagna -- No Noodles - cooking recipe

Ingredients

14 ounces extra firm tofu (press out liquid & slice very thinly)
1/2 cup textured vegetable protein (texturized vegetable protein)
1/2 cup vegetable broth (from boullion)
1 teaspoon fennel
1 jar pasta sauce (I use Prego mushroom)
2 tablespoons olive oil
10 ounces frozen chopped spinach, thawed
8 ounces mushrooms, sliced
1/4 teaspoon Molly McButter (approx 2 shakes) (optional)
1/4 teaspoon garlic granules
1/2 teaspoon dried parsley flakes
8 ounces fat-free cottage cheese
1/4 cup egg substitute
8 ounces mozzarella cheese, grated
dried chipotle powder (McCormick Brand) (optional)
salt & pepper

Preparation

Press tofu under heavy weight for approx.
1 hour to remove the liquid-- will make thinly slicing much easier.
Reconstitute TVP w/ hot vege broth-- let stand for 3-5 minutes then saute in olive oil in sauce pan to lightly brown.
Add jar sauce to TVP and add fennel (for a hint of sausage flavoring).
In seperate pan, saute spinach& mushrooms in oil-- add garlic, parsley, Molly McButter& salt/pepper.
In a food processor, puree cottage cheese w/ egg substitute.
Add sauted vegetables& process just to combine.
Slice tofu thinly for use as\"lasagna noodles\".
Start w/ a layer of sauce on the bottom of a 9x13 pan.
Layer tofu slices (season each layer of tofu w/ salt, pepper& chipotle), vegetable/cheese mixture, more sauce and then grated mozarella.
You should get about three layers-- end w/ mozarella on top Bake, covered at 350 for 45 minutes.