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Cook lasagna noodles in salted water, according to package directions. Drain.
While noodles cook, brown sausage in a saute pan breaking it into crumbles as it cooks; drain. Mix together eggs, spinach, ricotta, mozzarella, Parmesan, salt, pepper, and nutmeg in a mixing bowl. Stir in cooked sausage.
Pour 1 cup pasta sauce in the bottom of a 9x13-inch baking dish.
Spread 1/3 cup sausage mixture over each noodle. Roll up each noodle and place on top of sauce in the baking dish, seam side down.
Spoon remaining sauce over roll-ups.
Bake at 375℉, covered loosely with foil, for 20 minutes.
Uncover, and bake an additional 10 minutes until heated through.
Use any jarred pasta sauce you like for this recipe. Or, if you have a homemade marinara sauce you prefer, that works just fine, too!
The lasagna noodles will be VERY hot, which can be challenging to work with. While still in the colander from draining, I give them a quick rinse in cold water -- not to the point of completely cooling them down, but just a little rinse. This makes them a bit easier to handle, and can also help keep the noodles from sticking together in the colander.
Be sure the spinach is very well-drained to keep the filling from being watery.
Covering the roll-ups during the first 20 minutes of baking keeps the noodles from drying out along the edges.
If you'd like, sprinkle the roll-ups with a little more shredded mozzarella cheese prior to the last 10 minutes of baking for a melty cheesy topping.