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