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SPINACH AND MUSHROOM LASAGNA
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/Eggs Harned 1994
Main Dish Vegetarian
Amount Measure Ingredient -- Preparation Method
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8 Lasagna strips
1 3/4 lb Spinach
1 t Margarine
1 t Marjoram
12 oz Ricotta cheese
Salt and pepper -- to taste
6 oz Mushrooms
1 oz Margarine
1/4 pt Vegetable stock
1 t Soy sauce
3 oz Grated Cheddar cheese
Cook lasagna in plenty of boiling water for 8 to 10
minutes. Drain and rinse in cold water.
Prepare the spinach by washing it in several changes
of cold water. Place in a heavy bottomed pot and cook
gently without adding more water, for 6 to 8 minutes.
When cooked, strain off excess water and chop finely.
Return to the pot and season well. Put pan on a
gentle heat, add margarine & marjoram, stir and then
remove from heat. When the spinach has cooled, mix in
the ricotta. Check the seasoning.
To prepare sauce, saute the sliced mushrooms in
margarine, reduce heat and continue to cook for 10
minutes in a covered pot so that plenty of juice is
extracted. Add the stock and simmer another 5
minutes. Puree in a blender for a few seconds. Add
soy sauce and season to taste.
Lightly oil a square 3 pint dish, spoon in some of the
spinach, cover with 2 or 3 pieces of lasagna and then
a coat of the mushroom sauce. Repeat, ending with the
mushroom sauce. Sprinkle with grated cheese. Bake at
400 F. for 35 to 40 minutes. Serve immediately.
From WWiVNet. Electronic format by Cathy Harned.
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