INGREDIENTS

INSTRUCTIONS

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"  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 656
Calories From Fat: 208
Total Fat: 23.6g
Cholesterol: 48.7mg
Sodium: 1007.6mg
Potassium: 1007.6mg
Carbohydrates: 79.4g
Fiber: 9.9g
Sugar: 2.3g
Protein: 35.3g