Green Lasagna With Spinach And Ricotta

Course : Pasta
Serves: 8
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1 1/2 cups parmesan cheese -- grated
1 pound spinach lasagna noodles
1 teaspoon salt
2 pounds fresh spinach -- stemmed and washed
1/2 teaspoon pepper
1/4 teaspoon nutmeg -- grated
1 pound mozzarella cheese -- cut into 1/2 inch cubes
1 1/2 pounds ricotta cheese
4 cups tomato sauce
4 large egg yolks

Preparation / Directions:

Cook lasagna noodles and drain. Cool under cold running water; drain again and set aside. Preheat oven to 350 degrees. In a large saucepan, cook spinach over medium-high heat, stirring frequently until leaves are limp 2-3 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, 3/4 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.


Nutritional Information:

489 Calories (kcal); 33g Total Fat; (58% calories from fat); 34g Protein; 18g Carbohydrate; 212mg Cholesterol; 1687mg Sodium

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