Recipe: Green and White Lasagna

Green and White Lasagne
Serves 10 to 12

6 pieces Lasagne, uncooked
1/2 cup chopped onion
2 tbsp. margarine
2 tbsp. cornstarch
1 tbsp. dried parsley flakes
1 tsp. dried basil, crushed
1/4 tsp. garlic powder
1/8 tsp. ground nutmeg
2 cups skim milk
1 10-oz. package frozen chopped spinach, thawed and drained
1 2 1/4-oz. can sliced pitted ripe olives, drained
1 15-oz. carton part-skim ricotta cheese
1 beaten egg
1 8-oz. package shredded mozzarella cheese
1/2 cup grated Parmesan cheese

In a medium bowl, stir together ricotta and egg. Add mozzarella
and half of the Parmesan;
mix well.

Preheat oven to 350 F. Arrange three of the lasagne pieces in the
bottom of a greased 12 x 7 x 2-inch baking dish. Top with half of
the spinach mixture and half the ricotta mixture. Repeat layers.
Top
with remaining Parmesan cheese.

Bake for 40 minutes or until mixture is bubbly. Let stand 10
minutes.
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Spinach and Mushroom Lasagna Ii

Ingredients (4 servings)

8 Lasagna strips
1 3/4 lb Spinach
1 ts Margarine
1 ts Marjoram
12 oz Ricotta cheese
Salt & pepper
6 oz Mushrooms
1 oz Margarine
1/4 pt Vegetable stock
1 ts Soy sauce
3 oz Cheddar, grated

Instructions

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"

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