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How To make Green Lasagna with Spinach and Ricotta

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O.Evans VPRJ01A 1 1/2 cup Parmesan cheese

grated
1 pound Spinach lasagna noodles
1 teaspoon Salt
2 pound Fresh spinach :

stemmed and
1/2 teaspoon Pepper
washed OR... 1/4 teaspoon Nutmeg

grated
2 package (10 oz each) frozen chopped
1 pound Mozzarella cheese :

cut into
spinach 1/2" cubes
1 1/2 pound Ricotta cheese
4 cup Tomato sauce
4 Egg yolks
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.

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