Prepare lasagna noodles as package directs, drain, and lay them flat until ready to use. Meanwhile, heat oil in 12 inch skillet over medium flame and saute garlic 2 minutes or just until tender, stirring frequently.
In medium size bowl, combine spinach, ricotta, salt, garlic and half the Mozzarella. Spread each cooked lasagna noodle with a heaping 1/4 cup of spinach mixture. Roll up firmly, jelly roll fashion. Pour spaghetti sauce into 12 inch skillet, and place rolls seam side down in skillet. Bring to a boil, then reduce heat to low, cover, and simmer 5 minutes. Sprinkle with remaining Mozzarella, cover, and simmer 3 to 5 minutes longer, or until rolls are heated through. Garnish with parsley. Serves 4.
