Spinach and Mushroom Lasagna

Yields:	4 servings
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	Preparation	45 minutes
	Cooking	40 minutes
	Ready In	90 minutes

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Ingredients

8	each	lasagna noodles
1 3/4	pounds	spinach
1	teaspoon	margarine
1	teaspoon	marjoram
12	ounces	ricotta cheese
1	x	salt and black pepper	to taste
6	ounces	mushrooms
1	ounce	margarine
1/4	pint	vegetable stock
1	teaspoon	soy sauce
3	ounces	cheddar cheese	grated

Directions

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 and marjoram, stir and then remove from heat.

When the spinach has cooled, mix in the ricotta.

Check the seasoning.

To prepare sauce, sauté 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 degrees F for 35 to 40 minutes.

Serve immediately.