Prepare Tofu Ricotta: In a large skillet, heat 1 tablespoon of olive oil. Sauté 1/3 cup of chopped shallots until soft, about 3-5 minutes. In a food processor, combine sautéed shallots, 1 block of drained tofu, 2 tablespoons lemon juice, 2 teaspoons sea salt, and 1½ teaspoons black pepper. Blend smooth, then fold in 12 ounces of thawed spinach.

Make Béchamel Sauce: In a medium saucepan, melt 4 tablespoons of vegan butter. Whisk in 4 tablespoons flour to form a roux; cook about 2 minutes until golden. Gradually add 2 cups almond milk, 1 teaspoon onion powder, 1 teaspoon garlic powder, and ½ teaspoon sea salt. Stir constantly and simmer for about 10 minutes until thickened.

Cook Noodles: Boil a large pot of salted water with a splash of oil. Cook 12 lasagna noodles as per package instructions, usually about 8-10 minutes. Drain and run under cool water.

Assemble Rollups: Preheat oven to 350°F (175°C). Spread 1 tablespoon pumpkin purée on each noodle, then 3 tablespoons ricotta mixture. Roll tightly and place seam-side down in a greased baking dish. Pour the béchamel sauce over the top.

Bake: Cover with foil and bake for 30 minutes. Remove when béchamel is bubbling and top is golden. Let stand for 10 minutes before serving.