Vegetable Lasagne

• 1 onion, diced
• 2 cloves garlic, crushed
• 1tsp dried oregano / small handful fresh oregano
• 1 tsp dried basil / handful of fresh basil
• 4 stickes celery, finely sliced
• 4 carrots, diced
• 2 zuchinni, diced
• 1 lb mushrooms, sliced
• 1 glass red wine
• 1 lrg tin diced tomatoes
• 250g mozzarella, finely sliced
• 1 packet of instant lasagne
• 300g firm tofu, diced
• 1 to 1.5 cup breadcrumbs
• Handful chopped parsley

1. Saute onion, garlic until soft. Add carrots, celery, oregano and saute, stirring for 5min. Add zuchinni, mushrooms and red wine. Stir until wine reduces. Add tomatoes and continue cooking until liquid reduces slightly (note you might want to add some tomato paste, depending on the quality of your tinned tomatoes). Stir in basil.
2. Line lasagne dish with 1 layer of instant lasagne, add 1/2 vegetable mixture, layer instant lasagne over, then cover with a layer of mozzarella. Repeat with a layer of veg., instant lasagne and mozzarella.
3. Mix together tofu, breadcrumbs, parsley and sprinkle over lasagne.
4. Cook at 400F for 20min or until top is browned and lasagne sheets cooked.
5. Serve with a crisp green salad and a good pinot noir.

onion, garlic, oregano, handful, celery, carrots, zuchinni, mushrooms, glass red wine, tomatoes, mozzarella, firm tofu, breadcrumbs, handful

Taken from www.epicurious.com/recipes/member/views/vegetable-lasagne-1202756 (may not work)