Preheat oven to 375F. Coat a 2-quart baking dish with non-stick cooking spray.
Heat oil, ½ tsp. garlic powder, ½ tsp. basil. ½ tsp. oregano and ½ tsp. kosher salt in medium saucepot over medium-high heat.
Add crushed tomatoes, water and sugar and bring to a boil. Reduce heat and simmer 15 minutes.
Meanwhile, cook lasagna noodles according to package directions and drain.
Combine ricotta, 1 cup mozzarella, Parmesan and remaining ½ tsp. garlic powder, ½ tsp. basil. ½ tsp. oregano and ½ tsp. kosher salt. Spread cheese mixture over noodles and roll up beginning at short ends.
Spread 1 cup sauce over bottom of prepared baking dish. Arrange rollups in single layer over sauce.
Top with remaining sauce and bake, covered, 45 minutes.
Uncover, top with remaining 1 cup mozzarella. Bake, uncovered, additional 10 minutes or until hot and bubbly and cheese is melted.