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LOCATION: Recipes >> Pasta Lasagna >> L Spinach Mushroom 02

Print this Recipe    L Spinach Mushroom 02

Spinach and Mushroom Lasagna

1/4 thinly sliced onion
1/2 to 1 lb fresh or frozen whole leaf spinach
1 to 2 lbs fresh or 2 10-oz cans mushrooms
2 10-oz cans tomato sauce or just diced tomatoes
3 cheeses - sheep's milk feta, mozzarella, parmesan

lasagna noodles, regular and/or spinach
black pepper
fresh sage
fresh oregano
Italian seasoning
1 tbsp virgin olive oil

Fresh tomato slices, optional
3 parts black olives, optional
1 part green olives, optional

tofu, optional for vegetarian version
Soy cheese for vegan version
vegan soy meat substitute

Cut off stems if the spinach if fresh. If frozen, defrost and drain.
Wash the fresh mushrooms and cut thickly. If the mushrooms are
canned, drain. Cook the lasagna noodles. Drain and let them cool
just enough to handle. Cut long thin slices of mozzarella or
shredded it. Reserve some to top dish. Can also reserve mushrooms
or herbs for top of dish. Mix olive oil with tomato sauce In a 9x14
in casserole dish or two loaf pans, layer ingredients in pan. Top
with shredded or sliced cheese. Bake at 425 degrees for 25-35
minutes.

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