Cook noodles according to package directions, omitting salt and fat; drain well. Cut noodles in half crosswise. Drain spinach; press between paper towels to remove excess moisture.
Combine Hearty Meat Sauce and tomato sauce in a small saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes.
Combine cottage cheese, Romano cheese, oregano, and basil in container of an electric blender or food processor; cover and process until smooth, stopping once to scrape down sides. Transfer cheese mixture to a bowl; add spinach, stirring well.
Spread about 3 tablespoons spinach mixture on each lasagna noodle half, leaving a 1/4-inch border around the edge. Roll up each noodle, jellyroll fashion, beginning at narrow end.
Spoon meat sauce into a 1-quart casserole coated with cooking spray. Arrange rolls, seam side down, over sauce. Cover and bake at 350° for 25 minutes. Sprinkle with mozzarella cheese. Bake, uncovered, 5 minutes or until cheese melts.
Cooking Light Light Cooking for Two