Spinach & mushroom lasagna ii
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Spinach & mushroom lasagna ii
  Spinach    Lasagna    Cheese    Vegetarian    Pasta    Mushrooms  
Last updated 6/12/2012 1:24:29 AM. Recipe ID 58033. Report a problem with this recipe.
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      Title: Spinach & mushroom lasagna ii
 Categories: Main dish, Cheese, Vegetarian, Pasta
      Yield: 4 Servings
 
      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
 
  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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Recipe ID 58033 (Apr 03, 2005)

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