To a food processor, add the crumbled tofu, lemon juice, lemon zest, nutritional yeast, olive oil, garlic powder, salt and pepper. Pulse on high for 15 to 20 seconds, stopping to scrape down in between if needed. Add the fresh basil and oregano and pulse for another 5 seconds. Remove and transfer to a bowl and set aside.
Bring a large pot of water to boil. Add the butternut squash and cook for 15 minutes, or until fork tender
While the butternut squash is cooking, thinly slice the zucchini lengthwise (best to use a mandolin).
Heat 1 tablespoon olive oil in a large shallow saucepan on medium heat. Add the zucchini, spinach and garlic. Season with a pinch of salt and pepper and sautée for 3 to 4 minutes. Set aside.
Once the butternut squash is cooked, drain and toss into the food processor. Add nut milk, butter, salt and pepper. Process on high for 10 to 15 seconds, or until puréed.
Preheat oven to 350℉.
Boil the lasagna noodles in salted water for 5 to 6 minutes, until half cooked. Drain and set on a damp towel to prevent sticking. Pat dry
Lightly brush a 9 X 13 baking dish with olive oil. Pour half the pureed butternut squash in the bottom of the pan. Set aside
Assemble the rolls: spread 2 tablespoons of ricotta filling across each lasagna noodle. Then top with ¼ cup of spinach and zucchini filling. Roll snuggly and place in the baking dish, 3 across. Pour the remaining puréed butternut squash over each row of lasagna rolls. Top with
Cover baking dish with foil and bake for 40 minutes. Remove foil and broil for 3 to 5 minutes, or until cheese is golden.
Remove and let rest for 5 minutes. Sprinkle with fresh chopped basil and oregano. Enjoy!