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Instructions

Rinse the spinach and trim off any damaged stems.
Blanch it for 5 minutes in boiling water.

Bring a large pot or casserole dish of water to a boil.
Add a tbsp of olive oil.
Cook the dry lasagna sheets for 3 minutes, then carefully remove them and set them aside on a dish towel.

The pasta should not be fully cooked, as it will continue to cook in the oven.

Once the spinach is cooked, rinse it under cold water to cool it down.
Squeeze out the excess water with your hands and chop it coarsely.

In a mixing bowl, combine the spinach, drained ricotta, and egg yolks.
Season with salt and pepper.

Take out your best baking dish and spread a thin layer of tomato sauce in it (I used 4 tbsp).
Cover with rectangles of lasagna noodles, overlapping them slightly.

Preheat your oven to 180°C. Then spread tomato sauce and
the meat mixture over the top, and cover with another layer of lasagna sheets.

The Chef’s Tip

Spread a little more tomato sauce along the edges of the baking dish to prevent them from drying out.

Repeat this process until you’ve used up all the ingredients; ideally, you’ll end up with 5 layers of lasagna.
Finish with a layer of pasta, then top it with the remaining tomato sauce and the mixture of grated Comté and Parmesan.

Line the dish with a sheet of parchment paper (I avoid using aluminum foil) to prevent the lasagna from drying out too much while baking.

The Chef’s Tip

If you forgot to spread tomato sauce along the edges, you can pour a little water around the entire rim of the baking dish so the edges don't dry out too much.

Bake the lasagna in the oven for 20 minutes.
Remove the parchment paper and return to the oven to bake for another 15 minutes.

The Chef’s Tip

Keep an eye on it during the last few minutes, and remove it from the oven as soon as the dish is browned to your liking.

Ricotta and Spinach Lasagna