Preheat oven to 375°F. Cook lasagna noodles according to package directions; drain. Rinse with cold water; drain again. Place noodles in a single layer on a sheet of foil; set aside.
Meanwhile, in a large bowl combine cream cheese, Italian cheese, Gorgonzola cheese, 3/4 cup of the walnuts, and the snipped fresh or dried basil. Spread cheese mixture evenly over lasagna noodles. Roll up each noodle into a spiral.
Place lasagna rolls, seam sides down, in an ungreased 2-quart rectangular baking dish. Top with pasta sauce. Bake, covered, about 40 minutes or until heated through.
Sprinkle with the remaining 1/4 cup walnuts. If desired, sprinkle with pepper and shredded fresh basil. Serve lasagna rolls on top of spinach, spooning sauce in dish over rolls.