Title: Spinach and Fontina Cheese Lasagna
Categories: Italian Pasta Lasagna Entree Cheese
Yield: 6 Servings

1	lb	Cooked and drained spinach (or thawed frozen spinach)
		Generous pinch shredded nutmeg
		Salt and freshly ground black pepper to taste
2	tb	Cream
1		Clove garlic, peeled and minced
1		Egg yolk
1 1/4	c	Fontina cheese, crumbled
8	oz	Fresh green or whole-wheat lasagna (the non-pre-cook variety
SAUCE
1/2	c	Cream
1		Egg, beaten
2	tb	Shredded Parmesan cheese
3		Firm tomatoes, sliced

Mix the cooked spinach with nutmeg and salt and pepper to taste; stir in the cream, garlic, egg yolk and crumbled fontina cheese. Layer the lasagna and spinach mixture in a lightly greased ovenproof dish, starting with spinach and finishing with lasagna. For the sauce: mix the cream with the beaten egg and half the shredded Parmesan cheese; spoon over the lasagna. Top with the sliced tomato and the remaining Parmesan cheese. Bake in the over at 375F for about 35 minutes, until golden. Serve piping hot.

Source: Italy and Its Cuisine

previous

next