Preheat the oven to 375°F.

In a mixing bowl, combine the eggs, spinach, ricotta, mozzarella, Parmesan cheese, garlic, salt and pepper to taste, and nutmeg. Blend together well.

Lay the cooked lasagna noodles out one at a time on a sheet of wax paper. Pat dry with paper towels.

Spread about 1/4 cup of the filling mixture on each noodle, spreading it evenly. Leave about 1/2 inch of noodle uncovered at each end.

Roll up each noodle around the filling. (Secure with a toothpick if necessary.) Place the lasagna rolls, seam side down and not touching, in a baking pan.

Pour the pasta sauce over the rolls. Cover the pan loosely with foil and bake it in the oven until the lasagna rolls are heated throughout. Remove any toothpicks, if used.

Serve 2 rolls per person, with sauce and a sprinkling of additional Parmesan.