8 pieces curly edged lasagne
1 pkg. (10 oz.) chopped spinach, thawed & drained
1 1/2 c. ricotta cheese
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
1-2 cloves crushed garlic
1 egg, beaten
1/4 c. Parmesan cheese
2 (6 oz.) pkg. mozzarella cheese slices
1 jar (15 3/4 oz.) spaghetti sauce or use 2 c. tomato sauce

Cook lasagna noodles as directed on package; drain. Rinse with cold water, drain and lay flat on paper towels in single layer until needed.

Drain spinach and squeeze out any excess liquid. Mix spinach with ricotta cheese, salt, pepper, nutmeg, garlic, egg and 2 tablespoons of the Parmesan cheese.

Cut cheese in half lengthwise and place one slice on each noodle. (Make sure cheese runs the length of the noodle.) Spread with about 1/3 cup of the spinach mixture. Starting at one end, roll up noodles. Pour about 3/4 of the sauce into a 13 x 9 inch baking dish. Next place roll ups in sauce and top with remaining sauce and sprinkle with remaining Parmesan cheese. Cover and bake at 350 degrees for 35 minutes or until hot and bubbly. Makes 4 hearty servings.