For the tofu spinach ricotta, into a medium-sized skillet, heat oil over medium-high heat. Add shallots and cook 3 minutes, until softened.
Into a food processor (or blender), add sautéed shallots, tofu, lemon juice, sea salt, and pepper. Pulse until combined. Stir in chopped spinach and set aside.
For the bechamel sauce, into a medium-sized saucepan over medium heat, add butter. When butter is melted, whisk in flour to form a roux. Add onion powder, garlic powder, and sea salt. Gradually add almond milk, ½ cup at a time, whisking thoroughly after each addition.
Reduce heat to low and simmer 10 minutes, whisking occasionally, until slightly thickened. Remove from heat. Sauce will thicken further as it cools.
For the rollups, preheat oven to 350°. Cook noodles according to package directions, adding olive oil to the cooking water. Drain and lay noodles flat to cool, patting with a paper towel to remove excess water.
Over each lasagna noodle, spread 1 tablespoon pumpkin purée. Over each pumpkin-covered noodle, layer 3 tablespoons tofu spinach ricotta.
Spread ¼ cup bechamel sauce in bottom of baking dish.
Beginning from a narrow end, roll each lasagna noodle into a pinwheel shape. Place seam-side down in a prepared 9”x13” baking dish. Pour remaining bechamel sauce in an even layer over the rollups.
Bake 30 minutes. Allow to stand at room temperature 10 minutes before serving warm.