Side Pannel
Spinach and Mushroom Lasagna
Spinach and Mushroom Lasagna
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cheese, Main Dish, Vegetarian
Ingredients List
- 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
Directions
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"
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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