Combine tomatoes, 1 tablespoon oil, 1 teaspoon basil and 1 teaspoon oregano in a large bowl.
Arrange the seasoned tomato halves, cut-side up, on the prepared baking sheet.
Bake in the center of the oven until the tomatoes are very soft, 2 hours.
Let cool 15 minutes.
Transfer the tomatoes to a work surface and coarsely chop.
Heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat.
Add the roasted tomatoes, water and tomato paste, stirring until the tomato paste is incorporated.
Remove from the heat and stir in salt and pepper.
Increase oven temperature to 350 degrees .
Coat a 9-by-13-inch baking dish with cooking spray.
Spread 2 cups of the tomato sauce in the prepared baking dish.
Top with 3 lasagna noodles.
Top the noodles with half the spinach.
Place the remaining 3 noodles on top and spread with the remaining tomato sauce.
Sprinkle with the remaining 3/4 cup mozzarella and 1/4 cup Parmesan.
Cover with foil that has been coated with cooking spray.
Bake the lasagna for 50 minutes.
Uncover and bake until the cheese browns slightly, about 10 minutes more.
Let stand for 10 minutes before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
