Green Lasagna with Spinach & Ricotta

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 13×9 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.