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
ingredients aside.
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.
