Preheat oven to 350° F. Prepare lasagna noodles according to package directions and drain. Drizzle or spray with olive oil to keep them from sticking and lay flat.

In a mixing bowl, mash tofu with the eggs, 3/4 cup Parmesan or soy cheese, salt, pepper and herbs. Add in pine nuts and blend. Set aside. In a large skillet, heat olive oil over medium heat and saute the onion for 5 minutes or until softened. Add in the cauliflower and garlic. Stir and cook until the cauliflower is tender, about 6-8 minutes. Pour onto a plate and return skillet to the burner.

Cover the bottom of the skillet with a scant amount of water and bring to a boil. Toss in the spinach leaves and steam for 3-4 minutes, until wilted. drain spinach and lay on paper towels.

Lightly oil an 8x13 inch baking dish and spoon in enough Marinara sauce to cover the bottom. Lay three noodles over the bottom of the pan. Top with 1/2 the tofu mixture, then 1/2 the cauliflower mixture, then 1/2 the spinach leaves. Cover with 1/3 of the Marinara sauce. Place another layer of noodles, tofu mixture, cauliflower mixture, the remaining spinach leaves and top with 1/3 of the sauce. Cover with a final layer of noodles and remaining sauce. Arrange the sliced fresh tomatoes all over the top and dust with remaining Parmesan cheese and herbs. Bake for 35 minutes or until hot and bubbly.

Let the lasagna stand for 10 minutes before slicing and serving. Garnish with fresh rosemary springs.