| 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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