Heat olive oil in Dutch oven on medium heat. Brown meat and onion in oil until meat is no longer pink.

Add tomato sauce, tomato paste, salt, pepper, oregano, crushed red pepper flakes, ground fennel seed, and basil. Simmer, uncovered, for 30 minutes.

Place tofu, egg yolks, oil, garlic salt, and parsley in blender or food processor and blend or process until smooth. Set aside ¼ cup of the tofu mixture to be used for topping the lasagna.

Grease a 1 ½ quart rectangular baking dish. Make a bottom layer of 3-4 lasagna noodles. Spread with half of the tofu mixture. Ladle on half of the meat sauce. Repeat.

Take reserved ¼ cup tofu mixture and place dollops of the mixture atop the lasagna. Flatten the dollops slightly with the back of a spoon moistened with water.

Bake at 375 degrees Fahrenheit for 25 minutes or until sauce is bubbling.