With the rack in the middle position, preheat the oven to 120°C (250°F). Line a baking pan with parchment paper.
In a bowl, combine the tomatoes, garlic, oregano and half of the oil. Season with salt and pepper. Place the tomatoes in the pan, cut side down. Bake for about 2 hours. Let cool. Pull off the skin by hand. Set aside.
In a skillet over medium heat, soften the shallots in the remaining oil. Add the tofu and continue cooking until golden, 3 to 4 minutes. Add oil as needed. Allow to cool partially, then add 125 ml (1/2 cup) ricotta. Season with salt and pepper. Set aside.
In a bowl, combine the artichokes and remaining ricotta. Season with salt and pepper. Set aside.
In a pot of boiling salted water, blanch the lettuce leaves for 1 to 2 minutes. Immediately plunge the leaves into a bowl of ice water. Drain and lay side by side on a clean tea towel. Set aside.
With the rack in the middle position, preheat the oven to 180°C (350°F).
Spread half of the tomatoes on the bottom of an oiled 18 x 25-cm (7 x 10-inch) Pyrex baking dish. Cover with a layer of lettuce leaves. Cover with the tofu and ricotta mixture. Cover with another layer of lettuce leaves. Lay the asparagus on top and sprinkle with 250 ml (1 cup) mozzarella. Cover with yet another layer of lettuce leaves and add the artichoke mixture. End with a layer of lettuce leaves and top with the remaining tomatoes and mozzarella. Bake until the lasagna is heated through and the cheese on top is golden, about 45 min.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.