Garden Vegetable/Ricotta/Tofu Lasagna. Family-fave and 100% vegan.
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