(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat oven to 425 degrees. Puree beans with 3 tablespoons water. Stir in vegan Parmesan and Italian seasoning. Season to taste with salt.
In large nonstick skillet over medium heat, melt Country Crock Plant Butter. Add garlic and cook 30 seconds. Add spinach and cook 3 minutes or until wilted.
Spread 1 cup marinara sauce on bottom of 2-quart baking dish. Evenly spread about 2 tablespoons bean mixture on each lasagna noodle. Top with about 2 tablespoons spinach. Sprinkle with 2 tablespoons vegan mozzarella. Roll each noodle up and place seam-side down in baking dish.
Pour remaining 1 cup sauce over roll ups and bake covered 20 minutes. Uncover, sprinkle with vegan mozzarella and bake 5 to 10 minutes or until bubbling and cheese is melted. Garnish with additional vegan Parmesan and fresh basil if desired.