Preheat oven to 350F degrees.
While oven is heating, cook lasagna noodles according to package directions. Drain pasta and line noodles in a single layer on a large sheet of parchment paper.
In a large mixing bowl, whisk together 2 cups of the mozzarella, the ricotta cheese and egg until well blended. Stir in 1/2 cup Parmesan cheese and the fresh parsley. Season with black pepper and crushed red pepper.
Spread a thin layer of the cheese mixture over each lasagna noodle, covering it almost completely from one end to the other.
Place a single layer of the spinach leaves on top of cheese mixture.
Lay about 4 thin tomato slices over the cheese mixture and then sprinkle extra Parmesan and fresh basil over top. Snugly roll lasagna noodles to opposite end.
Spread a thin layer of marinara sauce in the bottom of a 9x13” baking dish. Place lasagna rolls seam side down in dish and top each roll with marinara sauce until the noodles are all covered with sauce. Sprinkle remaining 2 cups shredded Mozzarella on top (More if you really want the roll ups super cheesy).
Cover roll ups with aluminum foil and bake for 20 minutes. Remove foil, bake additional 10 minutes or until cheese starts to bubble and turn golden at the edges.
Remove from oven and garnish with more fresh basil and Parmesan cheese.
Store leftovers covered in refrigerator for up to 3 days.