Prepare lasagna noodles as per directions on package. Drain, lay flat until ready to use. Heat oil in 12 inch skillet over medium heat and saute garlic 2 minutes. Stir frequently in bowl. Combine spinach, Ricotta, salt, garlic and 1/2 the Mozzarella cheese. Spread each cooked lasagna noodle with a heaping 1/4 cup of spinach mixture. Roll up firmly.
Pour spaghetti sauce into 12 inch skillet. Place rolls seam side down in skillet, bring to boil; reduce heat to low, cover and simmer 5 minutes. Sprinkle rest of Mozzarella - cover - simmer 5 minutes longer or until rolls are heated through. Garnish with parsley. Serves 4.
