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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
Spinach cut into 1/2 inch cubes
1 1/2 pound Ricotta Cheese
4 cup Tomato Sauce
4 Egg Yolks
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Cook lasagna noodles and drain. Cool under cold running water; drain again and 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.
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