Prepare the tomato sauce.

• Crash the peeled tomatoes with a fork or pulse them in a food processor.
• Warm the olive oil in a medium pan over medium heat.
• Add the garlic and sauté for a couple of minutes or until the garlic becomes golden. Golden not burned! Then add the tomatoes, stir and season with salt.
• Simmer until reduced slightly, about 15 minutes.
• While the sauce cooks, make the filling.
• Defrost the spinach in the microwave, squeeze out as much water as you can and finely chop them.
• In a medium bowl, combine the spinach, ricotta, parmesan cheese, salt, pepper and nutmeg. Set aside.
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• In a large pot of salted water, put 1 tablespoon of olive oil and cook the lasagna noodles according to packing instructions (I usually cook 6 noodles plus a few extras in case they break or rip).
• If you are using no-boil dry lasagna, cook for 2 minutes or until pliable.
• Drain and put them on a baking sheet lined with a clean cloth.
• Preheat the oven to 355°F (180°C).
• Pour ¾ of the sauce in a 8×13 inch (20x34 cm) casserole dish.
• Take the cooked lasagna and lay them out on a cutting board, then spread the filling evenly
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• and roll them up carefully. Put them seam-side-down in the pan.
• Top each lasagna roll with the remaining sauce and with 1 tablespoon of mozzarella cheese.
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• Cover the baking dish with foil and bake for30/ 40 minutes, or until the inside is heated through and the cheese is melted. Garnish with fresh basil before serving.
• Enjoy these easy spinach ricotta lasagna rolls!