TOFU: Slice tofu 1/8 in thick. Place slices flat on cookie sheet. Pour 1/4 cup Cabernet Sauvignon over slices. Sprinkle to taste with crushed dried basil, crushed dried oregano, and garlic powder. Cover with plastic wrap and refrigerate for 2 to 8 hours. (Longer marinating time = better final flavor.)

SAUCE: Combine crushed fresh garlic, chopped green onions, and chives in medium saucepan with 1/4 cup Cabernet Sauvignon. Simmer until onions are translucent. Add spaghetti sauce, tomato paste, and remaining 1/2 cup Cabernet Sauvignon. Stir in fresh oregano to taste and simmer 30 minutes.

NOODLES: Add a splash of olive oil to 6 quarts well-salted boiling water. Cook entire box of lasagna noodles just until they reach al dente. Drain.

GREENS: Wash greens, throughly removing rust, stems, and central spines.

CHEESES: Combine eggs and ricotta and parmesan cheeses. Stir in fresh basil to taste.

ASSEMBLY: Lightly grease or oil a 9 in x 13 in x 2 1/2 in lasagna pan. Place two or three tablespoons of sauce in bottom of pan. Overlap half the noodles to completely cover bottom of pan. Cover noodles with half the greens. Next, evenly space half the tofu slices over the greens. Spoon about half the sauce over the tofu slices. Dot half the ricotta mixture on the sauce layer and spread evenly. Place half the mozzarella slices, reaching from edge to edge, over ricotta mixture.

Repeat noodle, greens, tofu, sauce, ricotta, and mozzarella layers.
Sprinkle top with grated parmesan cheese and fresh basil torn in pieces.

Bake in 350° oven for 45 minutes or until top is browned and bubbly. Let set 20 minutes before serving. Goes great with a glass of Cabernet Sauvignon!