Preheat oven to 350ºF. Wash and give the spinach a coarse chop.
In a skillet, heat one table oil/butter. Add the onions and minced garlic.
Add the dried herbs along with a little salt. You can add more salt if needed later. Cook until soft and set aside to cool.
While that's cooking, set up a steamer to steam the spinach for few minutes or until just wilted. Set aside to cool.
While that's cooling, in the same water, I cook the Lasagna noodles as per the package instructions.
While, that's getting done, squeeze the cooled spinach off excess water. You will get quite a lot of water, so if there is any time to show your frustration on anyone, this is it. Squeeze the heck out of the spinach. I retain the water to use for other cooking purposes.
Add the squeezed spinach to a bowl and the combine it with ricotta, Parmesan cheese and the onion-garlic mixture.
Taste and add salt and pepper if desired.
Pat the cooked noodles dry with a paper towel and lay them on parchment or wax paper.
Cut each noodle in half widthwise. I used artisan pasta which was of a different dimension than regular lasagna noodles and hence kept it as it is. Fill each noodle with 2-3 tablespoons of the ricotta mixture, leaving an inch empty on one side of the noodle.
Start rolling each noodle up, ending on the side that has one inch empty.
This is so that the filling doesn't spill out the end. Repeat for the rest.
Slice each noodle in half with a sharp knife
and place roll seam side down in a baking dish sprayed with cooking spray. Make sure you have a dish that has a 1-2 inch edge so you can cover it with foil later and not mess up the rolls. If you like your pasta with crispy edges, no need to cover it.
Place 1 teaspoon of pizza sauce on top of each roll
followed by (abt) a teaspoon of mozzarella.
Cover baking dish tightly with foil
and bake for 18-20 minutes or until cheese is melted inside.
Serve with warm pizza sauce for dipping.