INGREDIENTS

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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