Garden Lasagna

Source: Mommy Logan

• 8 oz lasagna noodles, cooked and drained
• 1 lg onion, chopped
• 1/2 lb mushrooms
• 1 clove garlic, minced
• 1 tsp salt
• 2 tsp Italian seasonings
• 1 lb tofu, previously frozen and crumbled
• 1 lg Ragu Spaghetti Sauce
• 1 lb jack cheese
• 16 oz ricotta cheese
• 1/2 cup Parmesan cheese
• 1/2 cup sour cream

Saute onion, mushrooms, and garlic in olive oil.

Add next 4 ingredients (less 2cups of sauce) to the sauteed mixture.

In pan layer noodles, sauteed mixture, and cheeses (less 1 cup of jack) and top with mozzarella and rest of jack.

Bake at 375 degrees covered with aluminum foil for 40 minutes. Uncover 15 minutes more. Let stand 5 - 10 minutes before serving.