Spinach & mushroom lasagna ii

Yield: 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

Instructions:

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"