Spread half the tomato passata on the bottom of dish (our dish was 35 x 25cm).
Layer on the pasta sheets, turn them to coat.
Next, layer over the eggplant slices. Scatter with basil leaves. Then spread over the tofu mixture with a large fork or spatula.
Next layer over the spinach and gently spread out and sprinkle with a little Himalayan salt.
Then another layer of pasta sheets.
Next spread over the cooked peppers and fennel.
Finally spread over the remaining tomato passata.
Bake in oven at 180˙C (350˙F) for 45 minutes. You can cover with foil if you wish.
Serve hot with fresh basil leaves on the top and a rocket salad or eat as is on its own.