12 ripple-style oven-ready lasagna noodles
8 garlic cloves — minced, divided
3 tablespoons olive oil — divided
2 28 ounce cans crushed tomatoes
2 teaspoons dried basil leaves
Salt and ground black pepper
1 16 ounce bag frozen chopped spinach — thawed and squeezed dry
2 cups part-skim ricotta
3/4 cup grated Parmesan
1 cup shredded fontinella (or fontina) cheese
Adjust oven rack to upper-middle position and heat oven to 400°.
Add lasagna noodles to 2 quarts of piping hot salted tap water in the 13- by 9-inch baking dish for the lasagna. Soak until soft, about 10 minutes. Drain, stack and halve lengthwise to create 24 strips.
Meanwhile, add 5 garlic cloves and 2 tablespoons oil to a Dutch oven; turn burner to medium-high. When garlic starts to sizzle, add tomatoes and enough water (1/2 cup or so) for a sauce that is neither gloppy nor thin. Bring to a simmer, reduce heat to medium-low and continue to simmer.
Meanwhile, put basil and remaining 3 garlic cloves and 1 tablespoon of oil in a large skillet on medium-high heat. When garlic sizzles, add spinach; sauté until warm, seasoning with salt and pepper to taste. Stir in ricotta and 1/4 cup Parmesan; adjust seasonings.
To assemble, spread 2 cups tomato sauce in the 13- by 9-inch dish. Working 6 noodles at a time, spread a generous 2 tablespoons of spinach filling on each lasagna strip. Roll up lengthwise to create a pinwheel shape. Place in prepared pan. Repeat to make 4 rows of 6 noodles.
Drizzle remaining 2 cups sauce over dish, sprinkle with fontinella and remaining 1/2 cup of Parmesan.
Cover with a cooking-spray-coated sheet of aluminum foil.
Bake until bubbly, 30 to 35 minutes.
Remove foil, and, leaving pan on upper-middle rack, broil until golden, 3 to 5 minutes longer.
Remove from oven; let rest 5 minutes.
Serve with remaining warm tomato sauce.