Bring a large pot of salted water to a boil. Add the lasagna noodles and cook them according to the package directions.

While the noodles boil, lightly oil a couple of baking sheets. When the noodles are done, drain them into a colander and rinse them lightly with cold water. When they're cool enough to handle, lay the noodles flat on the baking sheets.

To make the vegan spinach ricotta, first place the cashews into the bowl of a food processor fitted with an s-blade, along with the non-dairy milk, lemon juice, garlic and salt. Blend until the mixture is relatively smooth. (Note 2)

Add the tofu, spinach, and basil to the food processor bowl. Pulse the machine until the mixture is evenly blended but still has a chunky texture, like ricotta cheese.

Taste-test the mixture and season it with additional salt, if desired, and black pepper.

Preheat the oven to 400°F.

Ladle about a cup of marinara sauce into the bottom of a 9 x 13 inch baking dish.

Spread about ¼ cup of the ricotta mixture over one of the lasagna noodles, then top it with about a tablespoon of marinara sauce. Roll the noodle up and arrange it in the baking dish. Repeat the process until all of the noodles and filling have been used.

Ladle about 2 cups of additional sauce over the lasagna rolls.

Cover the dish and bake the lasagna rolls until the sauce is bubbly, about 30 minutes. (Note 3)

Let the lasagna rolls sit for about 10 minutes after removing them from the oven.

Divide onto plates and top them with any remaining marinara sauce and vegan Parmesan cheese. Serve.