CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
Italian |
Italian2 |
8 |
servings |
INGREDIENTS
|
|
O.evans vprj01a |
1 1/2 |
c |
Parmesan cheese; grated |
1 |
lb |
Spinach lasagna noodles |
1 |
ts |
Salt |
2 |
lb |
Fresh spinach; stemmed and |
1/2 |
ts |
Pepper |
|
|
Washed or… |
1/4 |
ts |
Nutmeg; grated |
2 |
pk |
Frozen chopped; (10 oz each) |
1 |
lb |
Mozzarella cheese; cut into |
|
|
Spinach |
1/2 |
|
" cubes |
1 1/2 |
lb |
Ricotta cheese |
4 |
c |
Tomato sauce |
4 |
|
Egg yolks |
INSTRUCTIONS
Cook lasagna noodles and drain. Cool under cold running water; drain again
and set aside. Preheat oven to 350F. 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.
Per serving: 489 Calories (kcal); 33g Total Fat; (58% calories from fat);
34g Protein; 18g Carbohydrate; 212mg Cholesterol; 1687mg Sodium Food
Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
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