Green Lasagna With Spinach And Ricotta
cheese/eggs, pasta, vegetables
o.evans vprj01a
1 1/2 cup parmesan cheese; grated
1 pound spinach lasagna noodles
1 teaspoon salt
2 pound fresh spinach; stemmed and
1/2 teaspoon pepper
washed or...
1/4 teaspoon nutmeg; grated
2 package (10 oz each) frozen chopped
1 pound mozzarella cheese; cut into
spinach
1/2 " cubes
1 1/2 pound ricotta cheese
4 cup tomato sauce
4 egg yolks
Cook lasagna noodles and drain. Cool under cold running water; drain againand set aside. Preheat oven to 350 degrees. 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.
Yield: 8 servings
Preparation Time: 0:0
