Preheat the oven to 350°F. Spread half of the marinara sauce on the bottom of a 9×13 inch baking dish. Set aside.

Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.

Meanwhile, heat the olive oil in a large skillet over medium-low heat. Add the spinach and saute until wilted, about 2-3 minutes, stirring occasionally. Once slightly cooled, use paper towels or a cheesecloth to squeeze out as much liquid as possible.

In a medium bowl, mix the spinach, ricotta, egg, parmesan, ½ cup mozzarella, parsley, garlic powder, and sea salt until combined. 

Spread about 3 tablespoons of the ricotta mixture evenly over each noodle. Roll each one and place seam side down in the baking dish. 

Pour the remaining marinara sauce over the lasagna rolls, and sprinkle with the remaining mozzarella cheese. Cover with foil and bake for 45 minutes until the sauce is bubbling and cheese is melted.

Let cool for a few minutes before serving. Top with more parmesan or fresh basil, if desired.