| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
Vegetarian |
Main dish, Cheese, Vegetarian |
4 |
Servings |
INGREDIENTS
| 8 |
|
Lasagna strips |
| 1 3/4 |
lb |
Spinach |
| 1 |
ts |
Margarine |
| 1 |
ts |
Marjoram |
| 12 |
oz |
Ricotta cheese |
|
|
Salt & pepper |
| 6 |
oz |
Mushrooms |
| 1 |
oz |
Margarine |
| 1/4 |
pt |
Vegetable stock |
| 1 |
ts |
Soy sauce |
| 3 |
oz |
Cheddar, grated |
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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