I have an incredibly long thread on it, under recipes. I am doing fundraising for my DD who was selected to travel to Europe this summer with the Student Ambassador program. I wanted to publish a cookbook that was diverse, I have gotten lots of wonderful recipes from the Mums here and my friends, neighbors and associates. I looked over your recipe and have messed with it a bit (but not enough to change the entire taste of it I hope) I am going to try this tonight to see if it tastes good Twiglett, I also Americanized it a bit, but I would still like to give credit to Sara Brown anyway (adapted from, etc.). Here it is, and I am going to make this for dinner
1 16 oz package of lasagna noodles For the sauce:
Olive Oil 1 oz butter
1 ½ lbs of fresh spinach ¼ tsp nutmeg
1 medium onion chopped finely 6 oz mushrooms
1 clove garlic minced 2 tsp Soy Sauce
1 tsp dried oregano ¼ cup parmesan cheese
Pepper to taste 1 Tsp Vegetable Demi-Glace
16 oz Ricotta Cheese ½ cup water
Addit?l Parm Cheese for topping
METHOD
Boil the lasagna noodles according to package directions. Add a bit of oil to the water so that they don?t stick. In a sauté pan, add olive oil and sauté the onions and garlic until transparent, then add the chopped spinach and oregano and sauté until the spinach is wilted. Set this aside to cool. Once this is cooled, add the Ricotta Cheese and stir thoroughly.
In a separate cast iron saucepan, melt 1 oz of butter and add the mushrooms, simmer for 10 minutes, add the water and demi glace and soy sauce and simmer for an additional 5 minutes. Using a hand mixer, puree this mixture until it becomes a nice sauce. After this is complete, add ¼ cup of parmesan cheese and incorporate it into the sauce. In an 11 X 13 baking dish, layer a bit of the spinach mixture, then place the first layer of lasagna noodles, then the mushroom sauce, a bit of cheese and then start again. Top with additional grated cheese if you desire. Bake in a 350 degree oven for 45 minutes or until the top is golden and bubbly. This is delicious with a green salad and crusty bread.
Going to whip this up, this is so nice because it is not tomato-based and has that bit of soy sauce in it too--I can't wait to try it out. I hope you don't think I am a very, bad girl now Twiggie....