COOK lasagna noodles for 10 to 12 minutes or until tender but firm; DRAIN well.
Meanwhile, prepare filling: in a large skillet COOK sausage, onion and garlic until sausage is no longer pink; DRAIN fat.
STIR in chopped spinach and water; BRING to a boil; REDUCE heat; COVER and SIMMER about five minutes; DRAIN.
In a mixing bowl, STIR together egg, ricotta, basil and oregano; STIR in sausage mixture.
DIVIDE filling into 12 equal portions; SPREAD a portion over each noodle; ROLL up each noodle, jelly-roll style, starting at one of the short sides.
PLACE rolls, seam side down, in a large baking dish; SPOON Marinara sauce over rolls.
BAKE, covered, in a 375 F oven about 45 minutes or until heated through.
UNCOVER and SPRINKLE with the Parmesan cheese.
Garnish each serving plate with a sprig of fresh parsley and roasted yellow pepper and portabello mushroom slices.
NOTES: Recommend using fresh ground sausage from Godfrey's Market in Hodges.
Per Serving (excluding unknown items): 1002 Calories; 47g Fat (42.5% calories from fat); 41g Protein; 101g Carbohydrate; 4g Dietary Fiber; 180mg Cholesterol; 736mg Sodium. Exchanges: 6 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 7 Fat.