Preheat oven to 425°.
Heat oil in a large nonstick skillet over medium heat. Add garlic; sauté 1 minute. Add basil and tomatoes; bring to a boil. Cook 4 minutes or until most of liquid evaporates. Spoon into a bowl; reserve 1/4 cup. Add ricotta cheese, salt, and spinach to remaining tomato mixture; stir well.
Place 1 crepe in a 9-inch pie plate coated with cooking spray; top with 1/3 cup spinach mixture and 1 tablespoon provolone cheese. Repeat layers, ending with a crepe. Spoon reserved 1/4 cup tomato mixture over top; sprinkle with remaining cheese. Bake at 425° for 15 minutes or until thoroughly heated.