Recipe: Green and White Lasagna and Spinach and Mushroom 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.

Spinach and Mushroom Lasagna
Recipe by: Sarah Brown - Vegetarian Kitchen

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

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.