A recipe for Green Lasagna with Spinach and Ricotta. Follow the simple recipe instructions for Green Lasagna with Spinach and Ricotta shared by other home cooking experts.
Ingredients
O.Evans
1 1/2 cup Parmesan cheese grated
1 pound Spinach lasagna noodles
1 Tsp. Salt
2 pound Fresh spinach stemmed
1/2 Tsp. Pepper
washed OR 1/4 Tsp. Nutmeg grated
2 package (10 oz. each) frozen chopped
1 pound Mozzarella cheese 1/2 inch cubes
1 1/2 pound Ricotta cheese
4 cup Tomato sauce
4 Egg yolks
Directions
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. "
