Easy Vegetable Lasagna

1 teaspoon olive oil
8 green onions, chopped
1 cup sliced fresh mushrooms
1 48-ounce jar low-sodium low-fat spaghetti sauce
1 5-ounce package low-fat firm silken tofu
1 10-ounce package frozen chopped spinach, defrosted and drained
1 egg or soy egg substitute
1/2 (one-half) teaspoon garlic powder
1/2 (one-half) teaspoon oregano
1 8-ounce package uncooked whole wheat or soy lasagna noodles
1 8-ounce package fat-free shredded Mozzarella cheese or soy cheese substitute

Preheat oven to 350 degrees. Spray a nine by 13-inch baking pan with nonstick vegetable oil. Cook green onions and mushrooms in olive oil until tender. Stir in spaghetti sauce and set aside. Combine drained tofu, spinach, egg, garlic powder and oregano, and mix well. In baking dish, pour one-half of the spaghetti sauce mixture, followed by half of the uncooked noodles, all of the tofu mixture, remaining noodles and sauce. Cover pan of lasagna with aluminum foil. Bake for 45 minutes. Remove foil and top with cheese. Bake, uncovered, an additional 15 minutes. Allow to stand 10 minutes before serving. Yields eight servings.