Ray's Corner

Meatless Spinach-Mushroom Lasagne

• 12 lasagne noodles

• 1 cup grated parmesan cheese

• 2 cups grated mozzarella or med cheddar cheese

• ½ cup pine nuts

Vegetable filling

• 2 tbsp each butter and vegetable oil

• 1 lg onion, chopped

• ½ cup chopped celery

• 2 minced garlic cloves

• 4 cups sliced fresh mushrooms (approx 1 lb)

• 2 cups chopped fresh spinach (or 1 pkg frozen. Thawed and drained)

• 1 tsp basil

• ½ tsp each salt, marjoram and oregano

• 1 cup small curd cottage cheese

In large skillet, heat butter and oil over medium-high heat
Cook onion, celery, garlic until softened (about 3 min)
Add mushrooms and cook until tender
Add spinach and spices, stirring constantly until all moisture has evaporated
Remove and let cool slightly, then mix in cottage cheese

Béchamel sauce

• 1/3 cup each butter and vegetable oil

• 2 cups milk

• 1 cup chicken stock

• 1 tsp salt

• ¼ tsp nutmeg

• pepper

Melt butter in saucepan over medium heat
Stir in flour
Cook for two minutes
Gradually add milk and stock
Bring to a boil, stirring constantly
Add seasoning

To assemble, spread 1/3 Béchamel sauce on bottom of greased 13X9" baking dish
Sprinkle 1/3 parmesan over and cover with noodles
Spread ½ vegetables filling
Cover with 1/3 Béchamel sauce, 1/3 parmesan, and 4 more noodles
Layer rest of veggies, filling, parmesan cheese, sauce, noodles and sprinkle with mozzarella and pine nuts
Bake uncovered at 350F for 35-40 min or until sauce bubbles and cheese browns

Sonja Riley