Italian Lasagna Recipe

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Italian Lasagna

  • 1 1/2 cup parmesan cheese, grated
  • 1 pound 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 13×9 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.
  • 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 13×9 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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