Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  parmesan cheese -- grated
  1              pound  spinach lasagna noodles
  1           teaspoon  salt
  2             pounds  fresh spinach -- stemmed and washed
                        -- or...
                        -- 2 package(10 oz
                        -- each) frozen
                        -- chopped spinach
     1/2      teaspoon  pepper
     1/4      teaspoon  nutmeg -- grated
  1              pound  mozzarella cheese -- cut into 1/2 "
                        -- cubes
  1 1/2         pounds  ricotta cheese
  4               cups  tomato sauce
  4                     egg yolks

Preparation:

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 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.

Nutritional Information:

489 Calories (kcal); 33g Total Fat; (58% calories from fat); 34g Protein; 18g Carbohydrate; 212mg Cholesterol; 1687mg Sodium