Eggplant: Cut off the skin and brush eggplant slices with olive oil and cook on a grill or grill pan until grill marks appear. Flip and grill the other side.
Tomato Sauce: In a hot pan with olive oil cook chopped onion until translucent. Add finely chopped red pepper and cook until tender. Add tomato sauce, fire roasted tomatoes with roasted garlic, tomato paste, basil, oregano, salt, and pepper. Cook on simmer for 20 minutes.
Lasagna: Put a small amount of olive oil in a 8x8, 9x9, or 7 ½ x 9 ½ casserole dish. Pour some of the tomato sauce mixture and spread all over pan. Place three lasagna noodles on top of sauce, overlapping if needed. On lasagna noodles spread more tomato sauce. On top of the sauce place grilled eggplant. On top of grilled eggplant, spread tofu ricotta.
Repeat with another layer noodles, sauce, eggplant, tofu ricotta. Finish with noodles, and sauce. Bake at 350° covered for 1 hour, or until noodles are cooked through.