Vegan lasagna recipe from Levy Restaurants

This recipe for vegan lasagna comes courtesy of Chef Joseph Nader from Levy Restaurants at Ford Field. Ford Field is hosting the 2015 Men's Health Event on Saturday, Oct. 3. You can find more information about that event here.

Th recipe serves 6-8 people.

4 each medium eggplant, sliced and grilled
4 each medium zucchini, sliced long ways and grilled
2 each gloves garlic, minced
1 bunch fresh basil, chopped
1 medium onion, diced
1 can whole peeled tomatoes
2 T. olive oil
6 cloves garlic, roasted
2 packs extra firm tofu
1 t. lemon juice
6 slices day old bread
3 T. olive oil
2 T. parsley, chopped
salt and pepper

Marinara sauce:
Heat 2 T. olive oil in sauce pan, add onion and garlic. Sauté until onions are translucent. Add tomatoes and basil. Simmer for 2 hours. Reserve sauce for assembly.

Tofu and Garlic Puree:
Combine roasted garlic and tofu in food processor and puree until smooth. Add lemon juice and pulse. Reserve mixture for assembly.

In a 8x11 baking dish, coat pan with oil and layer eggplant, tofu, marinara and zucchini alternately until pan is full. Top with breadcrumbs and bake at 350 for 30 min and serve.