Preheat your oven to 350°F (175°C).

In a large pot, boil water and add a splash of olive oil. Cook the lasagna noodles according to package instructions for 8–10 minutes, drain, and cool on paper towels.

Heat a drizzle of olive oil in a skillet over medium heat, sauté shallots until translucent (about 4–5 minutes). Combine with tofu, lemon juice, sea salt, and black pepper in a food processor and blend until smooth. Fold in the drained spinach.

In a medium saucepan over low heat, melt vegan butter, whisk in flour to form a roux. Gradually add almond milk while whisking to prevent lumps, incorporate onion and garlic powder, simmer until thickened (about 5–7 minutes).

Spread pumpkin purée over each cooked noodle, add a spoonful of the tofu mixture, and roll tightly. Place in a greased baking dish with a layer of béchamel at the bottom.

Cover the rollups with remaining béchamel sauce, sprinkle more black pepper, and bake for 30 minutes until bubbly and golden.

Let cool for 10 minutes before serving. Cut into squares and enjoy your vegan dish!