Cook noodles: Cook lasagna noodles according to package instructions. Drain and set aside.
Make sauce: In a large sauce pan, heat olive oil over medium heat. Add the ground beef and using a spoon, break the meat into small pieces. Cook until the beef is no longer pink, should take about 5 minutes. Add the onion, garlic, oregano, basil, salt and pepper and cook another 5 minutes until the onion is translucent.
Add diced tomatoes, tomato sauce and stir. Bring to a boil then lower heat and simmer for 30 minutes, stirring occasionally.
Prepare spinach/cheese filling: In a medium sized bowl add the spinach, ricotta cheese, mozzarella cheese and stir to combine. Set aside.
Prepare oven: Preheat oven to 375 F degrees.
Assemble lasagna roll-ups: Spread a couple ladles of the sauce over the bottom of a baking dish. Lay out lasagna noodles, make sure they are dry. Spread about 2 to 3 tbsp of the spinach/cheese mixture and 1 or 2 tbsp of the meat mixture over each lasagna noodle, and roll it up. Make sure you divide the spinach/cheese mixture evenly over the 12 noodles. Place each roll seam side down over the sauce. Repeat with remaining noodles.
Ladle remaining sauce over the lasagna rolls, then sprinkle with the 2 cups of mozzarella cheese.
Bake: Cover the lasagna dish with aluminum foil and bake covered for 30 minutes. Remove the foil and bake for another 10 minutes.
Top with fresh basil or parsley if preferred, then serve while warm.