This recipe is from Taste of Home's Quick Cooking magazine.
12 Lasagna Noodles
2 eggs lightly beaten
2 1/2 cups ricotta cheese
2 1/2 cups shredded mozzerella
1/2 cup grated parmesan cheese
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1/4 tsp salt
1/4 tsp pepper
1/4 tsp ground nutmeg
1 jar meatless spaghetti sauce (or homemade)
Cook lasagna noodles according to package directions; drain. In a bowl, combine the eggs, cheeses, spinach, salt, peepr, and nutmeg. Spread 1/3 cup cheese mixture over each noodle; carefully roll up.
Pour 1 cup spaghetti sauce into an ungreased 9 x 13 inch baking dish. Place roll-ups seam side down over sauce. Top with remaining sauce. Bake uncovered at 375 for 20-25 minutes or until heated through.