Vegetarian Lasagna

In a food processor, purée the tomatoes to a smooth consistency.

Add 6 tablespoons olive oil to a large pan over medium heat. Once hot, add the eggplant in batches, and cook, while stirring, until soft, about 8 minutes. Remove to a bowl and set aside.

Add remaining 2 tablespoons olive to the pan and add the onions. Sauté until they are soft, and before it actually starts browning a bit, add 3 cloves garlic. Stir in a pinch of red pepper flakes and cook, while stirring, for the final minute. Stir in the tomatoes, the reserved eggplant, and season with salt and pepper. Simmer on a medium-low heat for about a half hour. A few minutes before taking the sauce off the heat, add half the basil and season with salt and pepper.

Heat oven to 375 degrees. Lightly oil a (9- x 13-inch) baking dish.

Add tofu, remaining clove garlic, and salt and pepper to a food processor and blend until smooth.

Add 1 cup sauce layer of sauce to the bottom of the pan.

Add the first layer of lasagna noodles and cover with sauce, a few sprigs basil, a layer of tofu, and a generous sprinkle of Parmesan cheese and mozzarella cheese. Repeat until you reach the top of the dish. When done layering the ingredients, top the lasagna with a final ladle of sauce, and a final sprinkling of cheese. Cover with foil and bake for 50 minutes. Remove foil and broil until golden.

Always serve this dish with extra-virgin olive oil and some grated Parmesan, to taste.

Recipe created by Debi Mazar & Gabriele Corcos, stars of Cooking Channel's show Extra Virgin