Green Lasagna with Spinach and Ricotta

1. 1

   Cook lasagna noodles and drain.

2. 2

   Cool under cold running water; drain again and set aside.

3. 3

   Preheat oven to 350F (180C).

4. 4

   In a large saucepan, cook spinach over medium-high heat, stirring frequently until leaves are limp 2 to 3 minutes.

5. 5

   Drain spinach in a colander and press excess water out with the back of a wooden spoon.

6. 6

   When cool enough to handle, squeeze dry.

7. 7

   Turn spinach out onto a cutting surface and chop fine.

8. 8

   In a large bowl, combine spinach, ricotta, egg yolks, 3/4 cup Parmesan cheese, salt, pepper and nutmeg.

9. 9

   Mix with a wooden spoon until well blended.

10. 10

    In a greased 13x9 inch baking dish, alternately layer spinach pasta with spinach - ricotta mixture and mozzarella, making a total four layers.

11. 11

    Cover with foil and bake 25 minutes.

12. 12

    Uncover and bake 10 minutes longer, or until tomato sauce and remaining Parmesan cheese on the side.

* Per serving · 4 servings · Values may vary.