lg. box lasagna noodles
2 eggs, lightly beaten
2 1/2 cups ricotta cheese
4 cups (16 oz.)shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 package (10 ounce) frozen chopped spinach, thawed and squeezed dry
1/4 tsp. salt
1/4 tsp. pepper
1 heaping Tbl. minced garlic, or more
1/4 tsp ground nutmeg
1 jar (26 oz.) meatless spaghetti sauce

2 eggs, lightly beaten 2 1/2 cups ricotta cheese 4 cup s (16 oz.)shredded mozzarella cheese 1/2 cup grated Parmesan cheese 1 package (10 ounce) frozen chopped spinach, thawed and squeezed dry 1/4 tsp salt 1/4 tsp pepper 1 heaping Tbl. minced garlic, or more 1/4 tsp ground nutmeg 1 jar (26 oz.) meatless spaghetti sauce

Cook lasagna noodles according to package directions; drain. Meanwhile, in a large bowl, combine the eggs, cheeses, (save 1 cup mozzarella cheese), spinach, salt, pepper, garlic and nutmeg. Spread cheese mixture over each noodle; carefully roll up.
Pour 1 cup spaghetti sauce into an ungreased large casserole dish. Place roll-ups seam side down over sauce. Top with remaining sauce. Bake, uncovered, at 375 degrees for 20-25 minutes or until heated through. Sprinkle 1 cup mozzarella cheese over top about 10 minutes before taking casserole out of oven.