Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        o.evans vprj01a
   1 1/2  cups          parmesan cheese -- grated
   1      pound         spinach lasagna noodles
   1      teaspoon      salt
   2      pounds        fresh spinach -- stemmed and
     1/2  teaspoon      pepper
                        washed or...
     1/4  teaspoon      nutmeg -- grated
   2      packages      frozen chopped -- (10 oz each)
   1      pound         mozzarella cheese -- cut into
                        spinach
     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 350F. 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.