Vegan Lasagna with Ricotta

This looks just incredible. And so colorful! I made this lasagna last night and everyone loved it. Will make again, but omit the agave in the cashew ricotta, a little too sweet for us.

1 large ripe tomato, sliced into thin rounds
2 cups marinara sauce (or homemade recipe)
16 oz. extra firm tofu, sliced into thin strips
1 cup mushrooms, sliced thin, any variety
1/4- 1/2 cup non-dairy cheese, I used Daiya
2 cups fresh leafy greens
*I used mustard greens. Kale, spinach, etc work too.
1 box no-boil lasagna noodles
*you can choose the boil method if you’d like
optional: 1/2 cup fresh chives, chopped – chopped basil

For more details please visit this link were you will find instructions :

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