Heat one tablespoon of olive oil in a large saucepan over medium-high heat and saute the onions for about 5 minutes. Mix in the garlic, tomato paste, tomatoes, salt, and oregano then reduce the heat to low; cover partially and simmer for 30 minutes.
Combine the artichokes and spinach together in a small bowl then set aside for later.
Preheat the oven to 350 degrees while you use the remaining tablespoon of olive oil to coat the inside of a 13 x 9 baking dish. Spread 1/2 cup of the sauce in the dish; arrange three noodles over the sauce. Spread half of the tofu ricotta over the noodles; top with artichoke mixture, half of cheese shreds and 1/2 cup sauce. Repeat layers of noodles and ricotta; top with roasted peppers, remaining 3 noodles, sauce and cheese shreds.
Cover dish with aluminum foil; bake for 45 minutes. Remove the foil and bake for another 15 minutes. Let stand for 10 minutes before serving. Enjoy!