Spinach & Mushroom Lasagna Ii 1 Recipe
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Spinach & Mushroom Lasagna Ii 1
8 Lasagna strips
1 3/4 lb Spinach
1 tsp Margarine
1 tsp Marjoram
12 oz Ricotta cheese
Salt & pepper
6 oz Mushrooms
1 oz Margarine
1/4 pt Vegetable stock
1 tsp 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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