Set lasagna sheets to be used out to thaw.

Cook garlic in a few swizzles of olive oil for 3-5 minutes until heated and just turned golden. Avoid browning & scrape often. Add water first, scraping up any stuck on garlic bits then add the remaining ingredients to the pot. Bring to a boil, then lower to a simmer. Simmer for an hour, scraping the bottom of the pot often to prevent scorching.

Combine almonds through water in blender. Process on highest setting two times.

Spread 1/2 cup marinara over the bottom of foil mini pan. Spread 1/2 cup ricotta on the lasagna strip, leaving an inch at the far end. Place single layer of raw spinach leaves on the cheese. Loosely roll the lasagna sheet towards the far end. Place on marinara.Repeat with the second roll. Cover with 1 cup marinara.