Preheat the oven to 375 degreesºF.

Cook lasagna noodles according to the package instructions.

While the pasta is cooking, add the spinach in a small saute pan. Add a splash of water and allow spinach to wilt. Transfer the spinach to a colander and press out as much additional as possible. Set aside.

Once the noodles have finished cooking, line the bottom of a 9" x 13" with a thin layer of tomato sauce.

Mix together the ricotta and spinach into a bowl. Lay one lasagna noodle on a flat surface. Scoop 3 - 4 tablespoons of ricotta-spinach mixture and place it on the end of the noodle. Spread it across the noodle to form an even, thin layer. Roll the noodle away from you so it forms a tube. Place the lasagna roll up seam side down in the dish. Repeat with the remaining noodles.

Sprinkle with Italian seasoning (if using), then pour the remaining sauce over the roll ups. Sprinkle with the shredded vegan cheese.

Bake in the center of the oven for about 35 - 45 minutes, until the cheese has melted and the lasagna is fully cooked and heated through.

Cool for about 10 minutes, then slice and serve immediately. Garnish with red pepper flakes and some fresh herbs if desired!