Tofu Lasagna -- no noodles

This is a yummy vegetarian, lo-carb, lo-cal dish! It is really great for freezing in individual portions to take to work for lunch. I got the original recipe from CeeCee526 on Recipezaar but I've made a number of changes -- so I'm posting it as my own. Hope you Enjoy!!

• Ready In: 1 hr 45 mins
• Serves: 8

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

Directions

1. Press tofu under heavy weight for approx.
2. 1 hour to remove the liquid-- will make thinly slicing much easier.
3. Reconstitute TVP w/ hot vege broth-- let stand for 3-5 minutes then saute in olive oil in sauce pan to lightly brown.
4. Add jar sauce to TVP and add fennel (for a hint of sausage flavoring).
5. In seperate pan, saute spinach& mushrooms in oil-- add garlic, parsley, Molly McButter& salt/pepper.
6. In a food processor, puree cottage cheese w/ egg substitute.
7. Add sauted vegetables& process just to combine.
8. Slice tofu thinly for use as"lasagna noodles".
9. Start w/ a layer of sauce on the bottom of a 9x13 pan.
10. Layer tofu slices (season each layer of tofu w/ salt, pepper& chipotle), vegetable/cheese mixture, more sauce and then grated mozarella.
11. You should get about three layers-- end w/ mozarella on top Bake, covered at 350 for 45 minutes.