Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the fresh lasagna noodles for about 3-4 minutes until al dente. Drain and lay flat on a clean kitchen towel to cool.

In a mixing bowl, combine the ricotta cheese, half of the basil pesto, and optional spinach. Stir until well mixed and creamy.

Spread approximately 2 tablespoons of the ricotta filling onto one cooled lasagna noodle and roll it up tightly. Repeat for all noodles.

Lightly grease a baking dish and place the rolls seam-side down. Spoon remaining basil pesto over them and sprinkle shredded mozzarella on top.

Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbling.

Let the rolls rest for a few minutes before serving. Enjoy with a fresh salad or garlic bread.