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Lasagne with Spinach recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection. Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 6/08/2001 : Recipe for Lasagne with Spinach
"Lasagne with Spinach"
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1 pound spinach or plain Lasagne noodles
2 pounds fresh spinach, stemmed and washed, or 2 10 ounce packages of frozen chopped spinach
1 1/2 pounds ricotta cheese
4 egg yolks
1 1/2 cups grated Parmesan cheese, about 6 ounces
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon grated nutmeg
1 pound mozzarella cheese, cut into 1/2 inch dice
4 cups tomato sauce
Cook Lasagne noodles in a large pot of boiling salted water, stirring several times in the beginning to prevent the noodles from sticking. Boil until tender but still firm, 12 to 15 minutes. Drain in a colander and cool under cold running water; drain again and set aside. Preheat oven to 350 degrees. In a large saucepan, cook spinach, in just the water that clings to the 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. 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 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 10 minutes before cutting into squares. Use tomato sauce and remaining Parmesan cheese to serve with Lasagna.
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