• Preheat oven to 350 degrees.
• Boil lasagna noodles halfway to al dente, drain, and lay out on a wax paper lined baking sheet to cool.
  

MARINARA SAUCE:

• Heat oil in an ovenproof skillet over medium high heat.
• Add diced onion and minced garlic to skillet and saute about 2-3 minutes.  Scoop out half of the onion/garlic mixture and remove to a plate to cool. Add crushed tomatoes, salt, sugar, dried basil and black pepper to the remaining onion/garlic in the skillet.  Stir and let simmer for 10 minutes or so.
• Scoop out 3/4 cup of the marinara sauce, and set aside.
  

FILLING:

• Defrost the spinach in the microwave on high for 3 minutes.
• Place spinach in a colander, and press with paper towels to drain excess liquid. Add to a large bowl.  Add in the cooled onion/garlic mixture from step 4.
• Add remaining filling ingredients and mix well to combine.
  

ASSEMBLING:

• Lay the lasagna noodle with the short end in front of you.
• Spoon some filling onto the noodle, and spread over the noodle. Dab some water on the end furthest away from you (to seal the roll), then roll up towards the top, starting from the end closest to you.
• Continue with remaining lasagna noodles.
• Cut rolls in half across.
• Place the rolls into the marinara sauce with the ruffled edge facing up.
• Drizzle the reserved marinara sauce over the rolls, then bake for about 20 minutes.
• Remove from oven and sprinkle the mozzarella cheese over the top. Return to oven and bake for 10-15 minutes or until the cheese is golden brown and bubbly.
• Serve garnished with grated Parmesan cheese and chopped fresh basil leaves.