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GREEN LASAGNA WITH SPINACH AND RICOTTA
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Vegetables
Cheese/Eggs Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 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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