Spinach & Mushroom Lasagna
Spinach and Mushroom Lasagna recipe
Yield
6 servingsPrep
50 minCook
40 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each | lasagna noodles |
*
|
| 1 ¾ | pounds | spinach |
|
| 1 | teaspoon | margarine |
|
| 1 | teaspoon | marjoram |
*
|
| 12 | ounces | ricotta cheese |
|
| 1 | x | salt and black pepper |
*
|
| 6 | ounces | mushrooms |
|
| 1 | ounce | margarine |
|
| ¼ | pint | vegetable stock |
*
|
| 1 | teaspoon | soy sauce, tamari |
|
| 3 | ounces |
cheddar cheese
grated |
|
Directions
Preheat oven to 400℉ (200℃).
Cook lasagna in plenty of boiling water for 8 to 10 minutes.
Drain and rinse in cold water.
Prepare the spinach by washing it in several changes of cold water.
Place in a heavy bottomed pot and cook gently without adding more water, for 6 to 8 minutes.
When cooked, strain off excess water and chop finely.
Return to the pot and season well.
Put pan on a gentle heat, add margarine and marjoram, stir and then remove from heat.
When the spinach has cooled, mix in the ricotta.
Check the seasoning.
Now prepare the sauce.
Sauté the sliced mushrooms in margarine, reduce heat and continue to cook for 10 minutes in a covered pot so that plenty of juice is extracted.
Add the stock and simmer for another 5 minutes.
Purée in a blender for a few seconds.
Add soy sauce and season to taste.
Lightly oil a square 3 pint dish, spoon in some of the spinach, cover with 2 or 3 pieces of lasagna and 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.
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