Green Lasagne With Spinach And Ricotta
|Spinach lasagna noodles||1 Pound|
|Butter||1 Teaspoon (for greasing)|
|Spinach/20 ounce packages frozen chopped spinach||2 Pound, stemmed and washed|
|Ricotta cheese||1 1⁄2 Pound|
|Grated parmesan cheese||6 Ounce (1.5 Cups)|
|Nutmeg||1⁄4 Teaspoon, grated|
|Mozzarella cheese||1 Pound, cut into 1/2-inch dice|
|Tomato sauce||4 Cup (64 tbs)|
1. Cook lasagne noodles in a large pot of boiling salted water, stirring several times in the beginning to prevent noodles from sticking to each other, until tender but still firm, 12 to 15 minutes. Drain in a colander and cool under cold running water; drain again and set aside.
2. Preheat oven to 350°. In a nonreactive large saucepan, cook spinach, in water that clings to leaves, over medium-high heat, stirring frequently until leaves are limp, 2 to 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.
3. 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.
4. In a greased 13 x 9-inch baking dish, alternately layer spinach pasta with spinach-ricotta mixture and mozzarella, making a total of four layers. Cover with foil and bake 25 minutes. Uncover and bake 10 minutes longer, or until bubbly. Let stand about 10 minutes before cutting into squares. Pass heated tomato sauce and remaining Parmesan cheese on the side.