9 to 12 strips lasagna
Sliced vegetables of your choice (i.e., peppers, mushrooms, zucchini, squash, etc.)
1 to 2 cloves garlic
Oil
1 (26 oz.) jar spaghetti sauce
1 sm. can tomato paste
1 c. dry red wine
Pinch of basil
Pinch of cayenne pepper
1 lb. tofu
1/4 c. parsley, minced
2 c. grated Cheddar, Mozzarella, or a combination of both

Cook lasagna. Saute vegetables and garlic in vegetable oil until just tender. In separate bowl, mix spaghetti sauce, tomato paste, wine, basil and cayenne pepper to taste. Mash tofu and parsley together.

Put 1/4 of spaghetti sauce in bottom of greased 9 x 13 inch pan. Layer lasagna, tofu, cheese, spaghetti sauce and vegetables. Make 3 layers, ending with spaghetti sauce. Bake at 350 degrees approximately 30 to 40 minutes until bubbly.