Leave the pasta behind.
Add tomatoes and Italian spices such as oregano and basil to a good-size bowl and stir. Set 3 or 4 tablespoons aside (to finish layering). Take a large frying pan, heat to medium-high and spray with Pam. Mix 1 tsp oil with egg whites and pour into warm skillet. Quickly rotate pan until there is a very thin layer. This will be used where the traditional pasta noodles are. Cut to fit your casserole dish. In the bowl with the tomatoes (excluding 3-4 tbsp) stir in tofu, ricotta, asparagus, peppers, mushrooms and zucchini. Start the layer with ZONoodlEs, then the goodies in the bowl, then layer some spinach. Repeat until everything is used up. Make top layer the tomatoes you previously set aside, sprinkle cheese on top and bake at 350ºF until warmed and veggies are soft, 30-40 min. Let cool 5 minutes and drizzle with remaining 1/2 teaspoon of olive oil.