8 lasagna noodles, boiled
1 1/2 lbs fresh spinach, finely chopped
3 T. Parmesan cheese
1 cup whole milk ricotta cheese
1/4 tsp. nutmeg
1/4 tsp. each salt and pepper
tomato pasta sauce

Wash spinach and finely chop.  Steam for 7 minutes or microwave just until wilted.  Drain away any liquid.
Combine spinach with cheeses, nutmeg and seasonings.  Spread each boiled lasagna noodle with 3 T. of the cheese

mixture along the full length, then roll it up.  Turn on its side and place in a buttered baking dish, sides touching.

Pour tomato pasta sauce over the roll-ups.  Bake in a 350 degree oven for 20 minutes.

Optional:  Sprinkle top with 1/2 cup shredded mozarella cheese before baking, if desired.  Cover atgop with foil during

baking and uncover during the final 10 minutes.

(Adapted from www.cooks.com.)