Ingredients

1 1/2 cup parmesan cheese, grated

1 pound 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

Method

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.

Cooks Comments and Tips

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