Preheat oven to 350°F. Cook lasagna noodles according to package directions; drain and rinse with cold water. Drain thawed spinach in a fine mesh strainer; squeeze excess water from spinach using your hands. Pat excess water from spinach using paper towels. Stir together spinach, ricotta, mozzarella, garlic, crushed red pepper, and salt in a bowl. Spread 1/3 cup packed spinach mixture over two-thirds of each lasagna noodle. Roll up noodles; cut each in half crosswise using a serrated knife. Spread 1/2 cup of the marinara sauce on bottom of a 13- x 9-inch baking dish. Arrange lasagna rolls, cut side down, on top of marinara. Pour remaining 1 1/2 cups marinara over rolls; cover with heavy-duty aluminum foil. Bake in preheated oven 45 minutes. Uncover; sprinkle with Parmesan. Bake at 350°F until sauce is bubbly and cheese has melted, 8 to 10 minutes. Uncover; sprinkle with basil.