Spinach and mushroom lasagna

 
                        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
 --------  ------------  --------------------------------
    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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