Vegetarian lasagne

We needed to use up some stuff in the fridge, so I made this. It was nice.

150-200g lasagne sheets (I needed 6 large-ish fresh sheets)
2 400g tins whole tomatoes (you could also use diced)
2 onions
2 cloves garlic
2 courgettes
250g mushrooms
1/2 cup red wine (can also use red wine vinegar)
200-300g grated cheese (I guess you should use mozzarella or Parmesan, but we had some regular grated Edam which worked quite well too)
250ml bechamel sauce
Mixed herbs
Salt and pepper to taste

Start with the tomato sauce. Fry the onions and garlic for a few minutes, then add the tomatoes, wine, herbs and seasoning and cook for around 30-45 minutes. If you want more sauce in your lasagne, double the quantities here.

While the sauce is cooking, thinly slice the courgettes lengthwise if possible (you can use a mandolin for this!) or otherwise just use discs. Slice up the mushrooms into thin slices too. Also preheat the oven to 180 degrees.

When the tomato sauce is ready, start assembling your dish. Grease the bottom of your oven dish, then layer as so (not too important, this is how I did it): pasta sheets, courgettes, mushrooms, tomato sauce, bechamel sauce, cheese, pasta, courgettes, mushrooms, tomato sauce, bechamel, cheese, pasta, bechamel, cheese. Season as you go.

Pop it in the oven and cook for 45 minutes to an hour, depending on your oven. It'll come out lovely.