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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