• Green Lasagna With Spinach And Ricotta

    0 votes


    • 1 1/2 c. parmesan cheese, grated
    • 1 lb spinach lasagna noodles
    • 1 tsp salt
    • 2 lb fresh spinach, stemmed and
    • 1/2 tsp pepper washed or possibly...
    • 1/4 tsp nutmeg, grated
    • 2 pkt frzn minced, (10 ounce each)
    • 1 lb mozzarella cheese, cut into spinach
    • 1/2 x " cubes
    • 1 1/2 lb ricotta cheese
    • 4 c. tomato sauce
    • 4 x egg yolks


    1. Cook lasagna noodles and drain. Cold under cool running water; drain again and set aside. Preheat oven to 350F. In a large saucepan, cook spinach over medium-high heat, stirring frequently till leaves are limp 2-3 min. Drain spinach in a colander and press excess water out with the back of a wooden spoon. When cold sufficient to handle, squeeze dry. Turn spinach out onto a cutting surface and chop fine.
    2. In a large bowl, combine spinach, ricotta, egg yolks, 3/4 c. Parmesan cheese, salt, pepper and nutmeg. Mix with a wooden spoon till well blended.
    3. In a greased 13x9 inch baking dish, alternately layer spinach pasta with spinach - ricotta mix and mozzarella, making a total four layers. Cover with foil and bake 25 min. Uncover and bake 10 min longer, or possibly till tomato sauce and remaining Parmesan cheese on the side.

    Similar Recipes

    Leave a review or comment