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 13×9 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.