Prepare the Lasagna Rolls:

• Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
• Cook the lasagna noodles according to package instructions. Drain, then lay them flat on a sheet of parchment paper or foil to prevent sticking.

Prepare the Filling:

• In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes, until softened.
• Add the garlic and mushrooms to the skillet and cook for 5-7 minutes, until the mushrooms are browned and tender.
• Stir in the chopped spinach and cook for another 1-2 minutes, until wilted. Season with salt and pepper to taste. Remove from heat and allow to cool slightly.

Make the Ricotta Mixture:

• In a large bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, egg, and the mushroom-spinach mixture. Stir until well combined and season with salt and pepper.

Assemble the Lasagna Rolls:

• Spread about 2-3 tablespoons of the ricotta filling along each lasagna noodle. Roll up each noodle tightly and place the roll seam-side down in the prepared baking dish.

Bake:

• Pour marinara sauce over the lasagna rolls, covering them completely. Sprinkle the remaining 1/2 cup of mozzarella cheese on top.
• Cover the baking dish with aluminum foil and bake for 25-30 minutes, until the cheese is melted and bubbly. For extra golden cheese, remove the foil and bake for an additional 5 minutes.

Serve:

• Let the lasagna rolls rest for 5 minutes before serving. Garnish with extra Parmesan or fresh basil if desired.