In a large pot, boil about 12-15 lasagna sheets according to directions on box. Drain, and place back in the pot with additional water to keep the lasagna sheets from sticking to each other.

In a food processor mix together ricotta cheese, chilis, garlic, cilantro, scallions, garlic powder, and onion powder until all blended together. Once mixture is made, set aside.

In a pot, heat 2 tbsp oil, once hot add in garlic, and saute until fragrant but not brown. Add in onions, bell peppers and let cook for 6-7 minutes until they onions and peppers have softened.

Mix in the bag of spinach in handfuls, mixing and letting the spinach wilt down with every addition. Add the Italian seasoning, crushed red pepper and sauté until spinach is completely wilted and soft. If there is too much liquid, keep simmering until the liquid evaporates.

Empty your choice of jarred pasta sauce into a large bowl and add one heaping spoon of the ricotta mixture to the sauce and stir well. If you like things spicy, add crushed red chili flakes to the sauce as well.

Lay out all of the lasagna sheets and let them dry or pat them dry so the mixture doesn't slide off during assembly. Ladle a few big spoonfuls of tomato sauce on the bottom of a 9x13 inch baking tray and set aside.

Spread about two spoonfuls of the ricotta mixture on each lasagna sheet (leaving about an inch of space on the end) and sprinkle with a handful of mozzarella cheese. Spread about two spoonfuls of the spinach mixture on top, then topped by a spoonful of the tomato sauce and finally with a generous sprinkle of mozzarella cheese.

Starting at the bottom, roll the lasagna sheet up and place in a baking sheet with the flap side facing down. Repeat until you've used up all of the ingredients.

Once all the sheets have been rolled up, pour the sauce all over the rolls, top with few handfuls of mozzarella cheese, and bake covered at 350 for about 10 minutes.