Boil the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel.

In a skillet over medium heat, add a splash of olive oil. Sauté the minced garlic for 30 seconds, then add the diced mushrooms. Cook until the mushrooms are soft, about 5-7 minutes. Add the chopped spinach and cook until wilted. Season with salt and pepper.

In a bowl, combine the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese. Stir in the mushroom and spinach mixture until well combined.

Spread a thin layer of marinara sauce on the bottom of a baking dish. Take a lasagna noodle, spread about 2-3 tablespoons of the cheese and vegetable mixture along the noodle, and roll it up tightly. Place the roll in the baking dish seam side down. Repeat with remaining noodles.

Once all rolls are in the dish, pour the remaining marinara sauce over the top, and sprinkle with the remaining mozzarella and Parmesan cheese.

Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.

Let the rolls sit for a few minutes before serving. Enjoy the deliciousness!