Directions

1. In a large sauce pan, heat olive oil over medium heat. Add the ground beef and using a spoon, break the meat into small pieces. Cook until the beef is no longer pink, should take about 5 minutes. Add the onion, garlic, oregano, basil, salt and pepper and cook another 5 minutes until the onion is translucent.
   
2. Add diced tomatoes, tomato sauce and stir. Bring to a boil then lower heat and simmer for 30 minutes, stirring occasionally.
   
3. Meanwhile, cook lasagna noodles according to package instructions. Drain and set aside in a bowl of cool water.
   
4. In a medium sized bowl add the spinach, ricotta cheese, 1 1/2 cups mozzarella and stir to combine. Set aside. Spray a 9"x13" baking dish with cooking spray.
   
5. Spread a couple ladles of the sauce over the bottom of the baking dish. Lay out lasagna noodles, make sure they are dry. Spread about 3 tablespoons of the spinach/cheese mixture and 2 tablespoons of the meat mixture over each lasagna noodle, and roll it up. Make sure you divide the spinach/cheese mixture evenly over the 12 noodles.
   
6. Preheat oven to 375℉. Place each roll seam side down over the sauce. Repeat with remaining noodles. Ladle remaining sauce over the lasagna rolls, then sprinkle with the 2 cups of mozzarella cheese.
   
7. Cover the lasagna dish with aluminum foil and bake covered for 30 minutes. Remove the foil and bake for another 10 minutes. Top with parsley, then serve while warm.