Vegan Lasagna Alla Emilia

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1 package good vegan mozzarella (I used Vegan Gourmet - use it fast. Once you open the package, it goes off quickly, no matter how you wrap it)

1 package silken tofu (firm or extra-firm)

24 – 35 oz. of really good, veggie-laden tomato sauce (preferably homemade or with Giorgio Baldi pictured at right)

Two small zucchini, sliced thinly

A big onion

2 cloves of garlic

oregano, dill, salt and hot pepper flakes to taste

1 box (1 lb.) lasagna noodles — the kind that must be boiled (Never use those no-boil noodles! They are nasty, in my opinion.)

olive oil

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