Green Lasagna with Spinach & Ricotta
Yield
6 servingsPrep
30 minCook
35 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cup |
Parmesan cheese
grated |
|
| 1 | pound |
spinach lasagna noodles
|
* |
| 1 | teaspoon |
salt
|
|
| 2 | pound |
spinach
fresh, stemmed and washed |
|
| ½ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
nutmeg
grated |
|
| 1 | pound |
mozzarella cheese
cut into 1/2 inch cubes |
|
| 1 ½ | pound |
ricotta cheese
|
|
| 4 | cup |
tomato sauce
|
|
| 4 | each |
egg yolks
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
Parmesan cheese
grated |
|
| 453.6 | g |
spinach lasagna noodles
|
* |
| 5 | ml |
salt
|
|
| 907.2 | g |
spinach
fresh, stemmed and washed |
|
| 2.5 | ml |
black pepper
|
|
| 1.3 | ml |
nutmeg
grated |
|
| 453.6 | g |
mozzarella cheese
cut into 1/2 inch cubes |
|
| 680.4 | g |
ricotta cheese
|
|
| 946 | ml |
tomato sauce
|
|
| 4 | each |
egg yolks
|
*
|
Directions
Cook lasagna noodles and drain.
Cool under cold running water; drain again and set aside.
Preheat oven to 350℉ (180℃).
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, ¾ 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.
