| 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 | t | Salt |
| 2 | lb | Fresh spinach, stemmed and |
| 1/2 | t | Pepper |
| Washed or… | ||
| 1/4 | t | Nutmeg, grated |
| 2 | 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 Converted by MM_Buster v2.0n.
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