Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Lasagna strips 6 oz Mushrooms
1 3/4 lb Spinach 1 oz Margarine
1 ts Margarine 1/4 pt Vegetable stock
1 ts Marjoram 1 ts Soy sauce
12 oz Ricotta cheese 3 oz Cheddar, grated
Salt pepper

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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