Baked Spinach and Mushroom Rotolo

Preheat oven to 350 degrees.Boil lasagna noodles halfway to al dente, drain, and lay out on a wax paper lined baking sheet to cool.Marinara Sauce:Heat oil in an ovenproof skillet over medium high heat.Add garlic, mushrooms, and diced onion, and sauté until tender. Remove to a plate to cool.Add additional diced onion and minced garlic to skillet and saute about 2-3 minutes. Add crushed tomatoes, salt, sugar, dried basil and black pepper. Stir and let simmer for 10 minutes or so.Simmer for 2 minutes to bring the flavours together, then remove from heat.Scoop out ¾ cup of the marinara sauce, and set aside.Filling:Defrost the spinach in the microwave on high for 3 minutes.Place spinach in a colander, and press with paper towels to drain excess liquid. Add to a large bowl.Add remaining filling ingredients and mix well to combine.Assembling:Lay the lasagna noodle with the short end in front of you.Spoon some filling onto the noodle, and spread over the noodle. Dab some water on the end furthest away from you (to seal the roll), then roll up towards the top, starting from the end closest to you.Continue with remaining lasagna noodles.Cut rolls in half across.Place the rolls into the marinara sauce with the ruffled edge facing up.Drizzle the reserved marinara sauce over the rolls, then bake for about 20 minutes.Remove from oven and sprinkle the mozzarella cheese over the top. Return to oven and bake for 10-15 minutes or until the cheese is golden brown and bubbly.Serve garnished with grated Parmesan cheese and chopped fresh basil leaves.