In a saucepan, melt butter. Add sage leaves and cook about 1 minute, breaking leaves up as they crisp up. Whisk in the flour, stirring for about 1 minute to cook the flour. Slowly pour in the milk, a bit at a time, until the flour mixture blends smoothly into the milk. Bring to a boil, then reduce and simmer until thickened, about 10 minutes. Stir in the nutmeg, and season to taste with salt and pepper. Set aside.

In a large skillet saute onions in butter until tender. Finely chop the spinach then add to the skillet along with the artichokes. Stir mixture until spinach is tender and wilted, about 2 minutes. Add Worcestershire and season to taste with salt and pepper. Transfer to a large bowl and allow to cool for 30 minutes. Once cool, stir in egg, cheese and 1 cup of sauce. Set aside.

Boil noodles until halfway done, about 7 minutes. Drain, rinse with cool water, then lay out on a clean towel and pat dry.

Spread out 2 cups of sauce into bottom of 9x13” baking dish.

To assemble, lay one noodle out and spoon about 2 Tbsp of filling onto end. Roll noodles up, covering the sides with your hands as you’re rolling so filling doesn’t fall out. Place seam side down in baking dish. Repeat until all noodles are rolled. Top with the remaining sauce, and sprinkle with the cheese.

Cover with foil and bake at 350°F for 30 minutes. Uncover and broil for an additional 10 minutes until top is golden.