Spinach And Mushroom Lasagna Ii Recipe

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.