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1
Preheat oven to 450F.
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2
Toss tomatoes with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides up, in 1 layer in 2 oiled glass or ceramic shallow baking dishes.
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3
Roast tomatoes in upper and lower thirds of oven, switching position of dishes halfway through baking, until skins are wrinkled and beginning to brown, 35 to 40 minutes.
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4
Cool slightly in baking dishes on racks.
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5
Toss eggplant slices with oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange in 1 layer on 2 oiled baking sheets.
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6
Bake in upper and lower thirds of oven, switching position of sheets halfway through baking and turning slices over once, until tender, 12 to 14 minutes.
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7
Reduce oven temperature to 350F.
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8
When tomatoes are cool enough to handle, peel off skin and discard.
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9
Puree tomatoes with their juices in a blender, pulsing until almost smooth.
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10
Cook onion and garlic in 2 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring, until golden, about 10 minutes.
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11
Stir in tomato puree, water, 1/4 teaspoon salt, and 1/4 teaspoon pepper and simmer, partially covered, stirring occasionally, until slightly thickened and reduced to about 4 cups, about 15 minutes.
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12
Stir in basil.
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13
While sauce is simmering, cook spinach in a 3- to 4-quart pot of boiling salted water, uncovered, 1 minute, then drain in a colander.
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14
When cool enough to handle, squeeze any excess water from spinach and coarsely chop.
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15
Stir together ricotta, yolk, spinach, parmesan, 3/4 teaspoon salt, and 1/4 teaspoon pepper until combined well.
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16
Cook lasagne noodles in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until tender.
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17
Drain noodles in a colander and rinse under cold running water.
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18
Spoon 2 cups tomato sauce into a 13- by 9-inch glass baking dish (or other 3-quart shallow baking dish).
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19
Lay out 4 lasagne noodles on a work surface, then spread 1/3 cup filling evenly over each noodle and cover with eggplant slices in 1 layer.
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20
Roll up each and arrange spirals, seam sides down and without touching, over sauce in dish, then make 4 more rolls and arrange in dish.
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21
Brush noodles with water, then spoon some sauce down middle of rolls and cover dish tightly with foil.
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22
Bake in middle of oven until heated through, about 20 minutes.
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23
Heat remaining tomato sauce and serve on the side.
