1. Preheat oven to 350˚F. Heat oil in large skillet set over medium heat; sauté spinach and garlic for 3 to 5 minutes or until wilted and tender. Let cool completely.

2. Lay lasagna noodles on work surface. Combine spinach, artichoke and Asiago dip, ricotta, and 1/2 cup Parmesan; spread evenly over noodles. Place piece of panino along one short end and roll up noodle to enclose.

3. Arrange roll-ups in greased 13- x 9-inch baking dish; spoon tomato sauce over top. Sprinkle with remaining Parmesan. Bake for 20 to 25 minutes or until sauce is bubbly and heated through. Sprinkle with basil and parsley.

Tip: For easy prep, replace fresh spinach with frozen, thawed spinach that has been squeezed dry.