Green Lasagna With Spinach And Ricotta

O.Evans VPRJ01A 1 1/2 cup Parmesan cheese -- grated

1 pound Spinach lasagna noodles

1 teaspoon Salt

2 pound Fresh spinach -- stemmed and

1/2 teaspoon Pepper

washed OR... 1/4 teaspoon Nutmeg -- grated

2 package (10 oz each) frozen chopped

1 pound Mozzarella cheese -- cut into

spinach 1/2" cubes

1 1/2 pound Ricotta cheese

4 cup Tomato sauce

4 Egg yolks

Cook lasagna noodles and drain. Cool under cold running water; drain again and set aside. Preheat oven to 350 degrees. 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.