Step 1

Preheat your oven to 350°F (180°C).

Step 2

If using dry lasagna sheets, boil them in salted water until al dente, then drain and lay them flat on a clean towel.

Step 3

For the Spinach:

Step 1

In a large skillet, heat 1 tablespoon olive oil over medium heat.

Step 2

Add the baby spinach and sauté until wilted (about 3-4 minutes).

Step 3

Remove from heat and allow to cool slightly.

Step 4

For the Spinach Mixture:

Step 1

Transfer the spinach to a mixing bowl.

Step 2

Stir in the cheese, 1/2 teaspoon salt, and 1 tablespoon Italian seasoning until well combined.

Step 3

For the Marinara Sauce:

Step 1

Using the same skillet, add 1 tablespoon olive oil and sauté the onion and garlic until translucent.

Step 2

Stir in the marinara sauce, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and let simmer for a few minutes.

Step 3

Remove from heat and mix in 1/4 cup chopped fresh basil.

Step 4

For the Lasagna Rolls:

Step 1

Spread a thin layer of marinara sauce on the bottom of a baking dish.

Step 2

Lay out a lasagna sheet, spread a portion of the spinach mixture evenly, then roll up tightly and place seam side down in the dish.

Step 3

Repeat with remaining sheets and mixture.

Step 4

For the Baking:

Step 1

Cover the rolls with the remaining marinara sauce.

Step 2

Top with 1 cup shredded cheese.

Step 3

Bake for 25-30 minutes, until the cheese is bubbly and golden.

Step 4

Allow the lasagna rolls to cool for a few minutes.

Step 5

Optional: Garnish with additional chopped basil.