Try this Spinach and Mushroom Lasagna recipe, or contribute your own.
Suggest a better descriptionPreheat 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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Serving Size: 1 Serving (348g) | ||
Recipe Makes: 4 | ||
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Calories: 294 | ||
Calories from Fat: 194 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.5g | 29 % | |
Saturated Fat 10.1g | 51 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 48.7mg | 15 % | |
Sodium 1105.2mg | 38 % | |
Potassium 391.3mg | 10 % | |
Total Carbohydrate 9.2g | 3 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 8.7g | ||
Protein 16.5g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 294
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