Preheat your oven to 375°F (190°C). Gather your baking dish.

Cook gluten-free lasagna noodles according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

Sauté fresh spinach in a small pan over medium heat with a splash of water for 2-3 minutes until wilted. Drain excess water and transfer to a mixing bowl.

In the bowl with sautéed spinach, mix vegan tofu ricotta until well combined.

Lay one noodle flat, spoon 3-4 tablespoons of the ricotta-spinach mixture along the edge, and roll tightly. Repeat until all noodles are filled.

Pour a thin layer of tomato sauce in a baking dish. Place the rolled noodles seam-side down in the dish.

Sprinkle with Italian seasoning, pour remaining tomato sauce over the rolls, and top with shredded vegan cheese.

Bake in the preheated oven for 35-45 minutes until vegan cheese is melted and slightly golden.

Let the rolls cool for about 10 minutes before serving, garnishing with red pepper flakes or fresh herbs if desired.