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Vegetarian Lasagna

kept bySandy_Griffith
recipe byThe Kitchn

1 lb no-boil lasagna noodles
5 cups (usually 1 1/2 jars) of tomato sauce (I like Whole Foods 365 Brand, no added sugars or preservatives)
1 15-ounce package of extra firm tofu
1 cup ricotta cheese
2 cups shredded mozzarella cheese
3/4 cups shredded Parmesan cheese
1 15-ounce can jarred roasted peppers (or roast 2 red peppers yourself)
1/2 teaspoon smoked paprika
1/8 teaspoon nutmeg
salt and pepper to taste



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