Preheat oven to 350° and begin boiling a pot of water large enough to cook the lasagna pieces.
In a food processor or blender combine all of the ingredients for the almond ricotta cheese. Blend until only slightly lumpy, resembling ricotta cheese. Set aside in the refrigerator while preparing the other components.
Now that the water is boiling, add your lasagna to the pot and cook according to package instructions or until lasagna noodles are tender. Once finished cooking, drain the hot water and fill pot with cool water (this will keep the lasagna from sticking and forces it to stop cooking). Set aside.
In a medium sized pan cook your frozen spinach and season to your taste with salt, pepper, and Italian seasoning blend. Drain any excess water.
In a medium sized bowl combine the cooked spinach and almond ricotta cheese.
Using a cutting board, remove the pasta from the cool water and lay flat vertically. Spread about 3 tablespoons (more or less) along the lasagna until it's covered. Starting with the end closest to you, begin rolling the lasagna (like you would a sleeping bag) and repeat the process until all are done.
In a square 8x8 baking dish, spread a few spoonfuls of marinara sauce along the bottom. Transfer the spinach rolls to the dish (they will be snug), then top with marinara sauce to taste. Cook for 20 minutes in the oven.
Once finished cooking, remove from the oven and garnish with fresh basil and vegan parmesan cheese. Enjoy!