4 pkg. spinach, defrosted and squeezed dry
1 tsp. salt
1 tsp. garlic powder
Olive oil
3 lbs. ricotta
2 lbs. bulk Italian sausage
1/2 c. parsley flakes
4 eggs
1 pkg. lasagna noodles with ruffle edges, cooked and drained
1 lg. jar prepared spaghetti sauce
1/2 c. red wine

Heat olive oil, add spinach, salt and garlic. Mix to combine flavors. Use more seasoning, if necessary. You must have flavor. Set aside. Crumble and brown sausage. Drain. Set aside. Mix ricotta, parsley and eggs.

Lay noodles flat on large work surface. Spread spinach mixture on noodles. top with some of the sausage. Spread the ricotta over the sausage. Roll up noodles. Stand then on end in a baking dish. Pour sauce and wine over rolls. Bake in 350 degree oven for 45 minutes.