3 pounds plum tomatoes, halved lengthwise
2 tablespoons extra-virgin olive oil, divided
2 teaspoons dried basil, divided
1 1/4 teaspoons dried oregano, divided
1 medium onion, chopped
3 cloves garlic, minced
1 cup water
1 6-ounce can tomato paste
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
LASAGNA
1 15- to 16-ounce container part-skim ricotta cheese
1 1/2 cups reduced-fat shredded mozzarella, divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon freshly ground pepper
9 lasagna noodles (uncooked), preferably whole-wheat
10 ounces baby spinach