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| Spinach And Mushroom Lasagna Recipe |
Category: Cheese / Entrees
Rating:
N/A
Servings: 4
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Ingredients
8 lasagna strips
1 3/4 lb spinach
1 teaspoon margarine
1 teaspoon marjoram
12 oz ricotta cheese
1 salt & pepper
6 oz mushrooms
1 oz margarine
1/4 pint vegetable stock
1 teaspoon soy sauce
3 oz cheddar, grated
Cooking Directions:
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"
entrees,cheese,vegetarian
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