Green Lasagna with Spinach and Ricotta

Yields:	6-8 servings
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1 1/2	cup	parmesan, parmigiano-reggiano cheese, grated	grated
1	pound	spinach lasagna noodles
1	teaspoon	salt
2	pound	spinach	fresh, stemmed and washed
1/2	teaspoon	black pepper
1/4	teaspoon	nutmeg	grated
1	pound	mozzarella cheese	cut into 1/2 inch cubes
1 1/2	pound	ricotta cheese
4	cup	tomato sauce
4	each	egg yolks

Cook lasagna noodles and drain.

Cool under cold running water; drain again and set aside.

Preheat oven to 350 degrees F.

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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well have'nt made it yet but it sure sounds yummy

Reviewed by cook1