*  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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