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Spicy Lasagna Verde

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1 box no-boil lasagna pasta strips

1 container extra firm tofu (about two cups of 1/2 inch thick 'tofu steaks'.)

1-2 cups of shredded Mozzarella or Monterey Jack cheese, vegan (I use Follow Your Heart brand because it melts well.)

2 cups zucchini, thinly sliced

5 cloves garlic, chopped

1 1/2 cups mushrooms, sliced (any variety you'd like)

agave syrup

fresh lemon juice

2 cups raw unsalted pine nuts (pignolias)

1/2 cup garlic

1 cup parsley, chopped

1 large bunch fresh basil, stems removed

1/4 cup olive oil

2 large lemons, squeezed

2 Tbsp agave syrup

1 tsp pepper

1 tsp salt

1 large jalapeno, stem removed

crushed red pepper flakes

olive oil, as required in cooking process.

salt/pepper as needed

fresh basil and chopped parsley for garnish

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