Preheat the oven to 375 degrees. Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente. Drain them and lay them flat on a lightly oiled baking sheet to prevent sticking.

In a medium bowl, stir together the ricotta cheese and drained spinach until evenly combined.

Spread about 2 tablespoons of marinara sauce across the bottom of a 9-by-13-inch baking dish.

Spread roughly 3 tablespoons of the ricotta-spinach mixture down the center of each cooked noodle. Roll the noodles up from one short end and place them seam-side down in the prepared dish.

Spoon the remaining marinara sauce over the tops of the rolls. Sprinkle 1 cup of mozzarella cheese and all of the Parmesan cheese evenly over the sauce.

Bake for 20 minutes until the cheese is melted and the sauce bubbles at the edges. Remove the dish from the oven and let the rolls rest for 5 minutes.

Use the sliced olives to create simple faces on top of each roll before serving. Add the remaining 1/2 cup mozzarella if you want extra melted cheese on top.