Green lasagna with spinach and ricotta

8 servings

Ingredients

Quantity Ingredient
O.evans vprj01a
1½ cup Parmesan cheese; grated
1 pounds Spinach lasagna noodles
1 teaspoon Salt
2 pounds Fresh spinach; stemmed and
½ teaspoon Pepper
Washed or...
¼ teaspoon Nutmeg; grated
2 packs Frozen chopped; (10 oz each)
1 pounds Mozzarella cheese; cut into
Spinach
½ \" cubes
1½ pounds Ricotta cheese
4 cups Tomato sauce
4 Egg yolks

Directions

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, ¾ 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.

Per serving: 489 Calories (kcal); 33g Total Fat; (58% calories from fat); 34g Protein; 18g Carbohydrate; 212mg Cholesterol; 1687mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 2½ Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates

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