Prepare the simple marinara - Click the link up above for the recipe instructions.
Preheat the oven to 350 degrees. Coat a 9 x 13 baking sheet with cooking spray.
Prepare the noodles by cooking the lasagna noodles in salted boiling water per instructions.
Drain, then lay noodles out separately on parchment paper.
Sauté the veggies while the noodles are cooking by heating the olive oil in a large saute pan over medium-high heat.
Add the mushrooms and onions once the pan is hot and cook, stirring occasionally, until the onion is softened and the mushrooms are golden, about 7-8 minutes.
Add the minced garlic and spinach then cook, stirring constantly, for 1-2 minutes, until the spinach is wilted.
Remove from the heat and season with sea salt and freshly cracked pepper, to taste. Set aside to cool.
Prepare the ricotta mixture by combining the ricotta cheese, basil, mozzarella, parmesan, egg, nutmeg, sea salt, and freshly cracked pepper, to taste. Mix until well combined. Prepare the lasagna roll-ups by spooning a bit of the ricotta mixture down each noodle.
Top each noodle evenly with the sauteed veggies.
Spoon some simple marinara in the bottom of the baking dish.
Roll each noodle up carefully then place seam side down in the baking dish.
Spoon some marinara over the top of each noodle then top with a sprinkling of mozzarella cheese.
Cover with tin foil and place into the oven to bake for 15 minutes.
Remove the foil and continue to cook for 5-10 minutes.
Remove from the oven and sprinkle with fresh parsley. Serve and enjoy.