Step 1

Cook lasagna noodles in salted water, according to package directions. Drain.

Step 2

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.

Step 3

Pour 1 cup pasta sauce in the bottom of a 9x13-inch baking dish.

Step 4

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.

Step 5

Spoon remaining sauce over roll-ups.

Step 6

Bake at 375℉, covered loosely with foil, for 20 minutes.

Step 7

Uncover, and bake an additional 10 minutes until heated through.

Step 8

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!

Step 9

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.

Step 10

Be sure the spinach is very well-drained to keep the filling from being watery.

Step 11

Covering the roll-ups during the first 20 minutes of baking keeps the noodles from drying out along the edges.

Step 12

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.