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Ingredientes
- 1 1/2 c. parmesan cheese, grated
- 1 lb spinach lasagna noodles
- 1 tsp salt
- 2 lb fresh spinach, stemmed and
- 1/2 tsp pepper washed or possibly...
- 1/4 tsp nutmeg, grated
- 2 pkt frzn minced, (10 ounce each)
- 1 lb mozzarella cheese, cut into spinach
- 1/2 x " cubes
- 1 1/2 lb ricotta cheese
- 4 c. tomato sauce
- 4 x egg yolks
Direcciones
- Cook lasagna noodles and drain. Cold under cool running water; drain again and set aside. Preheat oven to 350F. In a large saucepan, cook spinach over medium-high heat, stirring frequently till leaves are limp 2-3 min. Drain spinach in a colander and press excess water out with the back of a wooden spoon. When cold sufficient 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 c. Parmesan cheese, salt, pepper and nutmeg. Mix with a wooden spoon till well blended.
- In a greased 13x9 inch baking dish, alternately layer spinach pasta with spinach - ricotta mix and mozzarella, making a total four layers. Cover with foil and bake 25 min. Uncover and bake 10 min longer, or possibly till tomato sauce and remaining Parmesan cheese on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 365g | |
| Recipe makes 8 servings | |
| Calories 434 | |
| Calories from Fat 235 | 54% |
| Total Fat 26.28g | 33% |
| Saturated Fat 15.25g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 1672mg | 70% |
| Potassium 1038mg | 30% |
| Total Carbs 16.05g | 4% |
| Dietary Fiber 3.7g | 12% |
| Sugars 6.31g | 4% |
| Protein 35.52g | 57% |
