Ingredients Jump to Instructions ↓

  1. 8 Lasagna strips

  2. 1 3/4 lb Spinach

  3. 1 ts Margarine

  4. 1 ts Marjoram

  5. 12 oz Ricotta cheese Salt & pepper

  6. 6 oz Mushrooms

  7. 1 oz Margarine

  8. 1/4 pt Vegetable stock

  9. 1 ts Soy sauce

  10. 3 oz Cheddar, grated Preheat oven to

  11. 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

  12. 5 minutes. Puree in a blender for a few seconds. Add soy sauce & season to taste. Lightly oil a square

  13. 3 pint dish, spoon in some of the spinach, cover with

  14. 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.

Instructions Jump to Ingredients ↑

  1. Sarah Brown "Vegetarian Kitchen"


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