Categories: Cheese/eggs, Vegetarian, Pasta 
      Yield: 4 servings 
  
      8    Lasagna strips                      6 oz Mushrooms 
  1 3/4 lb Spinach                             1 oz Margarine 
      1 ts Margarine                         1/4 pt Vegetable stock 
      1 ts Marjoram                            1 ts Soy sauce 
     12 oz Ricotta cheese                      3 oz Cheddar, grated 
           Salt & pepper                   
  
  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"