This is a print preview of "Green Lasagna With Spinach And Ricotta" recipe.

Green Lasagna With Spinach And Ricotta Recipe
by Global Cookbook

Green Lasagna With Spinach And Ricotta
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  Servings: 8


  • 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.