Boil lasagna until they are pliable but not cooked all the way. Rinse in cold water and pat dry.
Filling: Place fresh spinach along with 2 tablespoons of water and 1 tablespoon olive oil in small frying pan; add salt, pepper and nutmeg and cook until wilted about ten minutes. Drain well; squeeze all water out of the spinach. In a medium bowl, mix ricotta, Parmigiano, mozzarella, eggs and spinach. Mix well; keep in refrigerator until ready to use.
Place a layer of sauce on bottom of baking pan Cut each strip of lasagna in half and spread 1 or 2 tablespoons of ricotta mixture on pasta, roll and place seam down in the baking dish. Continue until all lasagna is used; pour sauce over topand sprinkle with additional Parmigiano. Cover and bake for 30 minutes; uncover and bake 10 minutes more. Allow to sit for 10 minutes before serving.
Per Serving: 559 Calories (kcal); 33g Fat (17g Sat, 11g Mono, 3g Poly); 30g Protein; 36g Carbohydrate; 5g Dietary Fiber; 161mg Cholesterol; 1457mg Sodium. Food Exchanges: 2 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 4 1/2 Fat.