Spinach Tofu Lasagna

1 chopped onion
6 to 8 sliced mushrooms
1 bunch spinach or 1 (10 ounce) package frozen spinach, thawed
1 (16 ounce) container firm tofu, drained and crumbled
1 (32 ounce) jar pasta sauce
2 cups shredded Cheddar cheese
1 package lasagna noodles, cooked and drained
2 tablespoons vegetable seasoning

Heat oven to 350 degrees F.

In nonstick skillet, saute onions and mushrooms in oil. Add tofu and vegetable seasoning. Simmer for 5 minutes.

Chop spinach. Stir in spinach. Set aside.

Layer noodles, tofu mixture, pasta sauce and cheese in a 13 x 9-inch casserole dish. Bake for 30 minutes.

Serve with a tossed salad and garlic bread.