Lots of Lasagne!

I feel kind of bas about the simple name for this dish becasue it's not at all simple make.  It actually is quite time consuming, but well worth the effort because lasagne is such a treat.  This really just your typical lasagne for vegetarians, and has quite a good flavour.  Similar to soups, it gets even better the next day.  I ended up making ramkins out of the leftovers, because my casserole dish wasn't big enough to fit everything in....

Lasagne
Adapted from I Eat Food
Serves 9-12
12 lasagne noodles, cooked
1 ½ bunches spinach, washed and stemmed
½ lb vegetarian roasted duck, thinly sliced
¾ cup chopped sun dried tomatoes
Mozzarella, to serve

Tofu Ricotta

1 lb tofu, crumbled
1 Tbsp miso
1 tsp salt

2 tsp Italian seasonings

2 tbsp parmesan cheese

Marinara Sauce

1 onion, diced
2 carrots, diced
4 cloves garlic
2 tbsp chopped parsley
2 28 oz cans diced tomatoes
1 tbsp oregano
1/2 tsp chili sauce
freshly ground salt and pepper, to taste

For the sauce, heat a Dutch oven over medium high heat and sauté the onion and carrots in a bit of water for a couple minutes, and then add the garlic. Sauté until tender, about 5 minutes. Add the remaining ingredients, and simmer until ready to use.
For the tofu ricotta, mix together all the ingredients well. Set aside.
Wilt the spinach in the microwave: put in a bowl and microwave on high for 2 minutes. Do in batches if necessary.
Preheat the oven to 375. Grease a deep baking dish. Then add the layers in this order: sauce, noodles, sauce, noodles, sauce, duck and sun-dried tomatoes, noodles, sauce, spinach, noodles, ricotta , sauce, noodles, sauce, Cover with foil
Bake for 40 minutes.
Serve topped with cheese
Add shredded vegan mozzarella and/or parmesan
Return to the oven, uncovered, and bake for an additional 20 minutes. Remove and let sit for 10 minutes before serving