Lasagna Roll Ups

Bring a large pot of water to boil; throw in a good pinch of salt and add your lasagna noodles. Cook until al dente according to package directions. (After draining, drizzle with a bit of olive oil to prevent sticking and drape them over the colander or lay them flat on a baking sheet.)
Preheat oven to 350 degrees F and spread 1 cup of marinara sauce on the bottom of a 9×13 baking dish.
In a large bowl, stir together the ricotta, egg, 1/2 cup of mozzarella, Parmesan, spinach, garlic, Italian seasoning, salt, pepper, and nutmeg. Mix until combined.
Spread a 1/3 cup of the mixture onto the length of each lasagna noodle and roll up in a jelly-roll fashion.
Arrange rolls, seam side down, in the baking dish. Top with remaining 2 cups of marinara sauce, and remaining 1/2 cup mozzarella cheese.
Cover loosely with foil and bake for about 35 minutes or until cheese has melted and the inside is warmed through.
Sprinkle with some additional Parmesan, if desired. Serve right away and enjoy

Prevent noodles from tearing: Noodles that stick together have a tendency to tear. To avoid sticking, stir them occasionally while boiling, and then once drained, drape then over a colander or place them in a single layer on a baking sheet, drizzling with a little olive oil. This will help keep them separated.
Make extra: It’s always a good idea when making lasagna to cook a few extra noodles in case a couple do tear.
Cook al dente: Cook the noodles al dente according to package directions. The rolls will continue to bake in the oven, so you don’t want to over cook the noodles.
Don’t skip the salt: salt the boiling water before adding the noodles. We usually use about 1 tablespoon per 1 pound of pasta. It really does add to the flavor of the noodles. And don’t worry, you’re draining off 99% of it.
Use freshly grated cheese: pre-packaged cheese is made with anti-caking agents and preservatives, so they don’t melt as well. We recommend using freshly grated cheese. It also tastes better!(Bellyfull.net)

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