Warm extra virgin olive oil in a sauté pan over medium high heat. Add spinach and cook until wilted for about 2-3 minutes. Pour in white wine and reduce until evaporated. Remove the spinach from the pan and cool then squeeze out excess moisture from the spinach.
In a large bowl add the egg and whisk. Fold in the ricotta cheese, lemon zest, spinach, sea salt, ground black pepper, basil, oregano, nutmeg, and three tablespoons of parmesan cheese.
Place a sheet of plastic wrap on worktable then top with the cooked lasagna sheet. Spread a layer of the spinach mixture over the pasta covering the top of the whole sheet. Roll the pasta, using the plastic wrap, into a tube and twist off the ends. Refrigerate overnight.
Warm the marinara sauce in a saucepan. Ladle the marinara sauce in a cast iron skillet with deep sides of the pan of your choice.
Pre-heat oven to 365°F.
Remove the stuffed lasagna tube from the refrigerator and unwrap. Place on a cutting board and slice into 6-8 wheels. Place the wheel standing up in the pan with marinara sauce. Sprinkle two tablespoons of parmesan cheese on top.
Place pan in the oven and heat for 10-15 minutes. You can serve this pan family style or portion 3-4 wheels of stuffed pasta on the plate sitting in a pool of marinara sauce.
