Preheat your oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish and spread a thin layer (about 1/2 cup) of marinara on the bottom.

Cook the lasagna noodles according to the package directions until al dente. Drain and lay them flat on a clean kitchen towel or sheet of parchment so they don’t stick.

In a medium bowl, stir together the ricotta, 1 cup mozzarella, Parmesan, chopped spinach, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Adjust seasoning as needed.

Spread about 2–3 tablespoons of the cheese mixture evenly over each noodle, then roll them tightly from one short end to the other and place seam-side down in the prepared baking dish.

Repeat until all nine noodles are filled and arranged in the dish. Pour the remaining marinara sauce over the top, covering each roll. If desired, sprinkle additional mozzarella over the rolls.

Brush any exposed noodle edges lightly with olive oil to prevent drying, then cover the dish tightly with foil.

Bake for 25 minutes covered, then remove the foil and bake for another 10 minutes, until the cheese is bubbly and lightly golden.

Let the roll-ups rest for 5 minutes before serving.