Green Lasagna With Spinach And Ricotta

Recipe Ingredients

		O.Evans vprj01a
1 1/2 cups	219g / 7.7oz	Parmesan cheese - grated
1 lb	454g / 16oz	Spinach lasagna noodles
1 teaspoon	5ml	Salt
2 lbs	908g / 32oz	Fresh spinach - stemmed and
1/2 teaspoon	2.5ml	Pepper
		Washed or...
1/4 teaspoon	1.3ml	Nutmeg - grated
2		Frozen chopped - (10 oz each)
1 lb	454g / 16oz	Mozzarella cheese - cut into
		Spinach
1/2		Cubes
1 1/2 lbs	681g / 24oz	Ricotta cheese
4 cups	948ml	Tomato sauce
4		Egg yolks

Recipe 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.

Source:
Mario Batali

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.