The combination of Veal and Spinach in this version of Lasagna from central Italy is delicious. I increased the amount of Spinach by about 4 ounces. Be sure to drain the Lasagna thoroughly as suggested in the recipe. The tomato-egg mixture appeared overly liquid initially, but it cooked beautifully like a delicate soufflé, and worked quite well with the no-bake Lasagna noodles I used. I also added a bit of garlic and some a bunch of chopped garlic in my version. Wonderful dish for a hungry family that reheats easily.
Click Here for the recipe from Saveur.