1. Cook the spinach, following the instructions on the packet. Put the lasagne in a bowl and pour boiling water over to cover. Leave to soak for two minutes.
2. Meanwhile, put the ricotta, mascarpone, egg yolk and Parmesan in a food processor and mix. Add the drained spinach and process again. Season with salt, pepper and nutmeg.
3. Preheat the oven to 180C/350F/Gas 4. Put a spoonful of the mixture on a drained sheet of lasagne. Fold over to enclose the filling and place in a greased ovenproof dish, folded side down. Repeat until all the lasagne is used up, then pour the sauce over and sprinkle with mozzarella. Bake for 30 minutes until golden.
NOTES : Author: "I serve this on a bed of sautéed spinach with garlic. When I’m in a hurry, I use a ready-made cheese sauce, such as Sainsbury’s Fresh Four-Cheese Sauce" Recipe by: ? Magazine, 1997 Posted to MC-Recipe Digest V1 #680 by Kerry Erwin <kerry@north.org> on Jul 20, 1997
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