Preheat oven to 375 ° F.
Bring large pot of water to boil. Cook lasagna noodles for 8 minutes. Remove from heat immediately and rinse with cool water. Lay individually on a cookie sheet lined with paper towels.
Crumble tofu into large mixing bowl. Add spinach, Treeline cheese, herbs, and spices. Mix until well combined.
Add about 3 tbsp. of the tofu mixture onto each lasagna noodle. Spread to create an even layer and roll securely making sure the seam side is down.
Pour about half of the marinara into a rectangular glass baking dish. Arrange the lasagna rolls, seam-side-down, into rows. Top with remaining sauce and sprinkle on a generous layer of vegan mozzarella cheese.
Bake for about 30 minutes, until sauce is gently bubbling and shredded cheese has melted.