Cook the mince meat in a pan with olive oil and add the onion, garlic, thyme, nutmeg halfway through cooking. Season to taste. Once the meat ready, add the spinach and stop cooking.
Then add the ricotta and the Formaggio sauce and mix gently. If necessary, let evaporate remaining cooking liquid. Adjust seasoning if necessary.
Disperse the stuffing on the lasagna sheet (thaw the lasagna sheet according with the food safety rules) and roll it up lengthwise. Cut into 5 cm-sections.
Coat the bottom of a GN with some Napolitana sauce, arrange the rotolos and cover with grated parmesan.
Bake for 15 to 20 min. at 180°C in a preheated oven.