Email to Buny      

Green Lasagna w/ Spinach & Ricotta

Source of Recipe

fooddownunder.com


List of Ingredients

1 1/2 cups parmesan cheese
1 lb spinach lasagna noodles
1 tsp salt
2 lb fresh spinach stemmed and washed OR 2 pkt frozen chopped spinach (10 oz each)
1/2 tsp pepper
1/4 tsp nutmeg grated
1 lb mozzarella cheese cut into 1/2" cubes
1 1/2 lb ricotta cheese
4 cup tomato sauce
4 egg yolks


Recipe

Cook lasagna noodles and drain. Cool under cold running water; drain again and set aside. Preheat oven to 350F.

In a large saucepan, cook spinach over medium-high heat, stirring frequently until leaves are limp 2-3 minutes. Drain spinach in a colander and press excess water out with the back of a wooden spoon. When cool enough to handle, squeeze dry. Turn spinach out onto a cutting surface and chop fine.

* In a large bowl, combine spinach, ricotta, egg yolks, 3/4 cup Parmesan cheese, salt, pepper and nutmeg. Mix with a wooden spoon until well blended.

* In a greased 13x9 inch baking dish, alternately layer spinach pasta with spinach - ricotta mixture and mozzarella, making a total four layers. Cover with foil and bake 25 minutes. Uncover and bake 10 minutes longer, or until tomato sauce and remaining Parmesan cheese on the side.