*  Exported from  MasterCook  *
 
                      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
 --------  ------------  --------------------------------
    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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