Lasagna Rosso Classico

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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.)

1 can of diced San Marzano tomatoes

1 1/2 cups tomato sauce, any variety

1/4 cup roughly chopped garlic

3 Tbsp pine nuts

1 cup mushrooms, sliced (any variety you'd like)

agave syrup

fresh lemon juice

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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