Roast vegetable and tofu lasagne

Ingredients

• Eggplant, 1 average, cut lengthways into 5 mm thick slices
• Red capsicum, 1 capsicum(s), cut into 1 cm thick slices
• Pumpkin, any type, 400 g, peeled and cut into 1 cm thick slices
• Red onion, 2 medium, one cut into 1 cm wedges, one finely chopped
• Olive oil spray, 3 spray(s)
• Extra virgin olive oil, 1 tablespoon(s)
• Garlic, 3 clove(s), finely chopped
• Dried mixed herbs, 2 tablespoon(s)
• Tomatoes, whole, canned in tomato juice, 2 x 400g can(s)
• Tomato paste, no added salt, 2 tablespoon(s)
• Silken tofu, 900 g, drained
• Frozen Spinach, chopped, 180 g, thawed, finely chopped
• Ricotta cheese, reduced-fat, 100 g