Preheat the oven to 375F.
Spread a couple of tablespoonfuls of tomato sauce on the bottom of a baking pan that should be large enough to hold all the rolled lasagna noodles.
Stir together one cup of shredded cheese and the chopped spinach.
Lay a lasagna noodle flat. Spread the cheese-spinach mixture on the noodle followed by the chilled chunky meat sauce.
Roll the lasagna and immediately move to the baking tray.
Repeat until all the noodles have been filled and rolled.
Spoon the remaining tomato sauce on top, around and between the rolled noodles.
Top each rolled noodle with shredded cheese.
Bake, covered, for about 20 minutes or until the meat sauce is heated through, the tomato sauce is bubbly and the cheese is melted.