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June 2018

Spinach Recipes

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Spinach and Mushroom Lasagna Recipe

Spinach and Mushroom Lasagna recipe and other spinach recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Spinach and Mushroom Lasagna recipe  PDF


8 Lasagna strips
1 3/4 lb Spinach
1 ts Margarine
1 ts Marjoram
12 oz Ricotta cheese
Salt and pepper to taste 6 oz Mushrooms
1 oz Margarine
1/4 pt Vegetable stock
1 ts Soy sauce
3 oz Grated Cheddar cheese
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 e cess water and chop finely. Return to the pot and season well. Put pan on a gentle heat, add margarine and amp marjoram, stir and then remove from heat. When the spinach has cooled, mi in the ricotta. Check the seasoning. To prepare sauce, saute the sliced mushrooms in margarine, reduce heat and continue to cook for 10 minutes in a covered pot so that plenty of juice is e tracted. 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 F. for 35 to 40 minutes. Serve immediately. From WWiVNet. Electronic format by Cathy Harned.

Spinach and Mushroom Lasagna recipe and other spinach recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
374 people have voted
Last Reviewed on 2018-06-25



Monday, Jun 25 2018 Download & Print Spinach and Mushroom Lasagna recipe  PDF   Spinach recipes RSS   Thumsb up

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1/4 c Boiling water 1/4 c Raisins 4 Ripe bananas, peeled 1 Orange, peeled Juice of 1 lemon (2 tb) 3/4 ts Rum e tract (optional) Pour the boiling water over the raisins and let stand until the raisins are plump. Then combine all the ingredients in a blender and puree until smooth. Delicious on pancakes, waffles, and French toast. Makes about 2 cups. 1/8 recipe about 1/4 cup 74 calories, 1 fruit e change 19 grams carbohydrate, 1 gram protein, 0 fat 1 mg sodium, 289 mg potassium, 0 cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not...

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