From the Kitchen of Rachel Sipchen
9 uncooked spinach lasagna noodles
1/4 cup margarine
1 pound mushrooms, sliced
2 garlic cloves, minced
1/2 teaspoon salt
1 teaspoon lemon juice
1/4 cup flour
3 cups milk
1/2 cup chopped fresh parsley
15 ounces ricotta cheese
8 ounces shredded mozzarella (2 cups)
1/2 cup grated Parmesan cheese
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Cook noodles as directed.
Drain;' place in cold water.
Melt margarine in large pan over medium-high heat.
Add mushrooms, garlic, salt, and lemon
juice.
Cook till mushrooms are tender, about 5 minutes.
Stir in flour, blending well. Add milk. Cook till mixture thickens and boils, stirring constantly.
Stir in 1/3 cup parsley.
Heat oven to 325 degrees.
Spread 1/3 cup sauce in bottom of ungreased 9 x 13 pan.
Drain noodles.
Layer 1/3 of noodles, 1/3 of ricotta, 1/3 of mozzarella, 1/3 of remaining sauce and 1/3 of parmesan.
Repeat layers twice, ending with parmesan cheese on top.
Sprinkle with remaining parsley.
Bake for 45 minutes or till bubbly.
Let stand 10 - 15 minutes before serving.
8 servings.
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