Green lasagna with spinach and ricotta

 
                   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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