Preheat the oven to 400 degrees.
In a large pot, bring water to a boil. Add pasta and cook until al dente “to the bite”, approximately 15 minutes.
While the pasta is cooking, prepare the filling: In a mixing bowl, Add the ricotta, ½ cup mozzarella, spinach, herbs, 1 Tablespoon olive oil, salt and pepper. Mix well until combined.
When the pasta is finished cooking, strain it and immediately rinse with cold water to stop the cooking. Add about 1 Tablespoon of oil and gently toss.
Transfer the lasagna noodles to a pan and lay, then flat so they don’t break or curl.
Line up a few on a sheet pan or cutting board with some space between each one.
Using a large spoon, place about 2-3 Tablespoons or so of the ricotta mixture on the end of each one. Gently spread it on the length of the noodle using the back of the spoon.
Roll up each of the lasagna noodles and transfer to a sheet pan or oven-safe meal prep containers.
Repeat steps 6-8 until all the filling is used up.
Spoon the marinara sauce evenly over the top of the shells. Top with mozzarella and parmesan cheese.
Bake until lightly golden brown on top, about 18-20 minutes or so.
Enjoy hot right away or cool down and pack for meal prep!