serves 614 lasagna sheetsfor the tomato sauce4 olive oil4 cloves garlic, mashed6 ounces can tomato paste1 16-ounce can tomato sauce1 teaspoon dry basilsalt and pepper to tastefor the basil pesto20 ounce firm tofu6 cloves garlic1 cup chopped fresh basil1/2 cup olive oilzest of one lemon1/8 teaspoon cayenne peppersalt to taste-To make the tomato sauce: Heat the olive oil in sauce pan and sear the garlic for few seconds. Add the tomato paste, stir to blend. Add the tomato sauce. Add couple cups of water, the basil, the salt and the pepper. Stir, bring back to a boil. Cover and simmer for 5 minutes. Remove from the heat and set aside.-To make the vegan pesto sauce: Cut the tofu into small pieces and place in a food processor. Add the rest of the ingredient and process into smooth paste.-To make the lasagna: Bring salted water to a boil. Drop three sheets of lasagna in the hot water, bring back to a boil and cook until cooked but not over cooked. Spoon 1/3 of the tomato sauce in 8X 6 baking pan. Place the cooked lasagna sheet on top over-laping a little. Spoon 1/2 of the pesto sauce over the lasagna sheet. Cook three lasagna sheet and place over the pesto. Spoon another 1/3red of the tomato sauce over the lasagna. Boil another three lasagna sheet until done and place over the tomato sauce. Spoon the rest of the pesto over the lasagna sheets. Spoon the rest of the tomato sauce over the lasagna.-Place the lasagna in 395 F degree oven and bake for 25 minutes.