Preheat oven to 350°.
Wash and trim the spinach, tearing the
larger leaves in half.
Shred the Fontina (after trimming off the
rind) and grate the fresh Pecorino Romano.
Keep all three
In a bowl, mix egg into ricotta cheese.
Add grated Pecorino
Romano and seasonings to taste (salt, pepper, basil, etc.).
Layer ingredients in pan as follows:
-cover bottom of pan liberally with sauce
-arrange noodles to cover bottom, slightly overlapping them
-thinly spead one-third of the ricotta cheese mix onto noodles
-place one-third of the spinach over the ricotta
-place one-fourth of the Fontina Val d'Aosta over the spinach
-cover liberally with tomato sauce
Repeat this layer two more times, ending with a final layer of
sauce and Fontina Val d'Aosta.
Add 1/2 cup of water and cover
dish tightly with foil.
Bake for one hour.
Let stand for at least 15 minutes and serve!
Serves 4 people.