Categories: Cheese/eggs, Harned 1994, Main dish, Vegetarian 
      Yield: 4 servings 
  
      8    Lasagna strips 
  1 3/4 lb Spinach 
      1 ts Margarine 
      1 ts Marjoram 
     12 oz Ricotta cheese 
           Salt and pepper; to taste 
      6 oz Mushrooms 
      1 oz Margarine 
    1/4 pt Vegetable stock 
      1 ts Soy sauce 
      3 oz Grated Cheddar cheese 
  
  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 & marjoram, stir and then remove from heat.  When 
  the spinach has cooled, mix in the ricotta.  Check the seasoning. 
   
  To prepare sauce, saute 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 another 5 
  minutes.  Puree 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 grated cheese. 
  Bake at 400 F. for 35 to 40 minutes.  Serve immediately. 
   
  From WWiVNet.  Electronic format by Cathy Harned.