Partially cook the pasta sheets in boiling salted water until al dente, approximately 8 minutes. Drain well, oil lightly to prevent sticking and cool on a cookie sheet.

Preheat a large saute pan over medium heat, working in batches add the olive oil, spinach and season with salt and pepper(if you over crowd the pan the spinach will release a lot of liquid). Cook until just wilted and transfer to a cookie sheet to cool, repeat until all spinach is wilted.

Lightly oil a 13 ”x 9 ”x 2” pan and pre-heat an oven to 350 F degrees.

Combine the ricotta cheese, parmesan cheese, egg yolks, parsley, salt and pepper in a bowl and mix well.

Add 1 cup of tomatoes to the bottom of the pan and spread evenly.

Cover the sauce with pasta sheets, they can slightly overlap.

Spread 1/3 of the ricotta mixture over the pasta, top with ¾ cup of sauce and then 1 cup of mozzarella cheese. Repeat 2 more times.

Place the last 3 pasta sheets on top and cover with the remaining tomatoes, and mozzarella cheese.

Cover with aluminum foil and bake for 30 minutes, remove the foil and cook for an additional 15 minutes until golden brown and heated throughout.