Garden Vegetable Lasagna W/ Ricotta Nut Cheese And Marinated Tofu

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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

1 box no-boil lasagna noodles

optional: 1/2 cup fresh chives, chopped - chopped basil

1 1/2 cups Chive Nut Cheese Ricotta

1 Tbsp garlic powder OR 5 chopped garlic cloves

3-4 Tbsp EVOO

1/2 cup red wine, apple cider or balsamic vinegar (I used balsamic/red wine)

2-3 Tbsp dried Italian herb seasoning blend

1 tsp black pepper

optional: 1/4 cup fresh basil - chiffonade

optional: a pinch of sea salt rubbed on tofu before placing in marinade

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