1. Preheat the oven to 375°F 190°C and lightly grease a 9×13 inch baking dish with olive oil. Spread 1 cup of marinara sauce over the bottom of the dish and warm the remaining sauce in a small saucepan or microwave.

2. If using dried lasagna noodles cook them in a large pot of salted boiling water until just pliable about 6 to 7 minutes. Drain and lay the noodles in a single layer on clean kitchen towels or parchment brushing lightly with olive oil to prevent sticking. If using fresh lasagna sheets cut them into wide strips if needed and set aside.

3. In a large bowl combine the ricotta 1 cup shredded mozzarella 1/3 cup grated Parmesan squeezed dry spinach egg garlic Italian seasoning nutmeg red pepper flakes if using salt and black pepper. Stir until the filling is smooth and evenly mixed then taste and adjust seasoning if needed.

4. Working with one pasta sheet at a time spread a generous layer of the spinach ricotta filling over the surface leaving a small border along one long edge. Roll the sheet up tightly from the opposite edge to form a log and repeat with the remaining sheets and filling.

5. Slice each roll into thick spirals about 1 1/2 inches wide using a sharp knife. Arrange the spirals cut side up in the prepared baking dish nestling them closely together and tucking any fallen filling back into the rolls.

6. Pour the remaining warm marinara sauce over and around the spirals making sure some sauce seeps down between them. Sprinkle the remaining 1/2 cup mozzarella and another 2 to 3 tablespoons grated Parmesan evenly over the top.

7. Cover the dish loosely with foil and bake for 20 minutes then remove the foil and continue baking for 5 to 10 minutes more until the sauce is bubbling and the cheese is melted and lightly golden. Broil for 1 to 2 minutes at the end if you like deeper browning watching carefully.

8. Let the stuffed pasta rest for 5 to 10 minutes so the spirals set slightly then garnish with extra Parmesan and plenty of chopped basil or parsley. Serve warm and enjoy.