Heat olive oil in a skillet over medium heat. Sauté shallots for 3-4 minutes until soft.

Blend sautéed shallots with tofu, lemon juice, salt, pepper, and spinach until smooth yet chunky.

Set the creamy filling aside.

Melt vegan butter in a saucepan over medium heat. Whisk in flour to form a roux and cook for 2 minutes.

Gradually add almond milk while whisking, and cook until thickened for 5-7 minutes. Set aside.

Boil a large pot of salted water and cook lasagna noodles according to package instructions for 8-10 minutes.

Drain and lay noodles flat on a towel to cool before assembly.

Preheat oven to 350°F (175°C). Spread pumpkin purée on each lasagna noodle, followed by the ricotta.

Roll noodles tightly and place seam-side down in a greased baking dish.

Pour remaining béchamel over the rollups, sprinkle with salt and pepper, cover with foil, and bake for 30 minutes.

Remove foil and bake for an additional 10 minutes until golden and bubbly. Let rest for 10 minutes before serving.