Pesto Lasagne Bandiera

Name: Pesto Lasagne Bandiera
Ingredients: 2 garlic cloves; ¼ cup pine nuts; 1½ cups fresh basil leaves, packed; ¼ teaspoon salt; Freshly ground black pepper to taste; 1/3 cup extra virgin olive oil; ¼ cup freshly grated Parmesan or soy Parmesan cheese; 1 pound lasagna noodles; 1 pound firm tofu, drained and blotted dry; 12 ounces soft or silken tofu; 1 cup pesto (recipe above); Salt and freshly ground black pepper to taste; 3 cups tomato-based pasta sauce, storebought or homemade; 1 cup shredded mozzarella or soy mozzarella cheese; 2 tablespoons minced fresh Italian parsley, for garnish