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1
Preheat oven to 450 degrees.
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2
Coat two roasting pans and one 8-inch square baking dish with cooking spray.
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3
Place eggplant in one roasting pan and sprinkle with 1/2 teaspoons salt and 1/4 teaspoons freshly ground pepper.
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4
Place tomato halves in second roasting pan, skin side up.
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5
Roast eggplant and tomatoes until tender, tossing eggplant occasionally, 30 to 40 minutes.
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6
Remove and discard tomato skins.
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7
Reserve 1/4 cup tomatoes.
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8
Place eggplant, remaining tomatoes and their juices in a large bowl.
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9
Add basil and toss, using spatula to break up tomatoes; set aside.
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10
Reduce oven temperature to 375 degrees.
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11
Steam spinach or chard until wilted, 4 to 6 minutes; set aside to cool.
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12
Chop.
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13
In a large bowl, combine mozzarella, ricotta, tofu, 1 Tbs.
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14
Parmesan and egg white; mix well.
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15
Place 2 lasagna noodles in bottom of prepared baking dish.
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16
Top with half of the cheese mixture, half of the eggplant strips and half of the spinach.
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17
Repeat layers, and top final layer of pasta with reserved 1/4 cup tomatoes.
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18
Sprinkle with Asiago cheese and remaining 1 Tbs.
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19
Parmesan.
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20
Loosely cover lasagna with aluminum foil and bake 30 minutes; uncover and continue baking until cheese is golden, about 15 minutes more.
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21
Let stand 15 minutes before serving.
