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.

Sarah Brown "Vegetarian Kitchen"