*  Exported from  MasterCook  *

                  Green Lasagna With Spinach And Ricotta

Recipe By     : O.Evans (VPRJ01A)
Serving Size  : 8    Preparation Time :0:00
Categories    : Pasta                            Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  c             Parmesan cheese -- grated
   1      lb            Spinach lasagna noodles
   1      ts            Salt
   2      lb            Fresh spinach --
                        - stemmed, washed -OR-
  20      oz            Frozen chopped spinach (2 pkg)
     1/2  ts            Pepper
     1/4  ts            Nutmeg -- grated
   1      lb            Mozzarella cheese -- cubed 1/2"
   1 1/2  lb            Ricotta cheese
   4      c             Tomato sauce
   4                    Egg yolks

Cook lasagna noodles and drain. Cool under cold running water; drain
again and set aside. Preheat oven to 350°F. In a large saucepan, cook
spinach over medium-high heat, stirring frequently until leaves are
limp 2 to 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" 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.


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