Step 1
Place flour on a work surface and make a well in the center. Add eggs olive oil and 1/2 teaspoon salt. Beat eggs using a fork progressively incorporating the surrounding flour to make a sticky dough. Grease your hands with some oil and knead dough for 10 minutes into a smooth and soft ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Step 2
Combine spinach and water in a skillet over medium heat and cook until spinach is wilted about 5 minutes. Drain spinach in a sieve and squeeze out as much liquid as possible. Return spinach to the skillet. Add Parmesan cheese 1 tablespoon butter and garlic; cook for 3 to 5 minutes. Discard garlic and allow spinach to cool.
Step 3
Chop cooled spinach and combine with ricotta nutmeg salt and pepper.
Step 4
Roll out pasta dough on a clean work surface into a very thin rectangle. Spread spinach filling on top leaving a 1/2-inch border on all 4 sides. Roll up dough from the long side and seal well on the edges so filling won't leak out.
Step 5
Soak a large piece of parchment paper in water and squeeze out well. Wrap lasagna roll with the damp parchment paper and tie up the ends like a piece of candy.
Step 6
Bring a large pot of lightly salted water to a boil. Cook lasagna roll in the boiling water for about 12 minutes. Drain. Discard parchment paper and let cool slightly. Slice the roll into 1/2-inch pieces and place in a casserole dish.
Step 7
Preheat the oven to 350 degrees F (175 degrees C).
Step 8
Melt 3 1/2 tablespoons butter in a skillet over medium heat until it starts to foam. Add sage leaves and coat with butter. Cook for 1 minute; remove sage leaves. Drizzle butter over lasagna roll pieces in the casserole dish and sprinkle with Parmesan cheese.
Step 9
Bake in the preheated oven until golden about 10 minutes.