In a large pan over medium high heat, cook the Italian sausage until browned and crumbly, stirring occasionally. This should take about 15 minutes. Transfer to a paper towel lined plate and allow it to cool slightly.
Use a food processor to mix the roasted garlic, basil, ricotta, pecorino, parmesan, egg, and half of the mozzarella, . Add the cooked sausage and pulse a few times to break the sausage into crumbles and mix it into the cheese mixture.
To assemble the lasagna, add about a cup of the pasta sauce to the bottom of a 9x13 inch baking dish. Add 3 of the no boil lasagna noodles.
Add about 1/3 of the sausage mixture to the top of the noodles.
Add about 1/3 of the fresh spinach leaves and top them with about a cup of the sauce.
Continue to layer: 1. pasta, sausage mixture, spinach, sauce.2. pasta, remaining sausage mixture, remaining spinach, sauce.
3. top layer will be remaining pasta, remaining sauce, and remaining mozzarella.
Cover with aluminum foil. For best results, refrigerate overnight. If needed, you may bake right away.