Recipe: Green and White Lasagne

Green and White Lasagne

6 pieces Lasagne, uncooked
1/2 cup chopped onion
2 tbsp. margarine
2 tbsp. cornstarch
1 tbsp. dried parsley flakes
1 tsp. dried basil, crushed
1/4 tsp. garlic powder
1/8 tsp. ground nutmeg
2 cups skim milk
1 (10-oz.) package frozen chopped spinach, thawed and drained
1 (2 1/4-oz.) can sliced pitted ripe olives, drained
1 (15-oz.) carton part-skim ricotta cheese
1 beaten egg
1 (8-oz.) package shredded mozzarella cheese
1/2 cup grated Parmesan cheese

In a medium bowl, stir together ricotta and egg. Add mozzarella and half of the Parmesan; mix well.

Preheat oven to 350 F.

Arrange three of the lasagne pieces in the bottom of a greased 12x7x2-inch baking dish. Top with half of the spinach mixture and half the ricotta mixture. Repeat layers. Top with remaining Parmesan cheese.

Bake for 40 minutes or until mixture is bubbly. Let stand 10 minutes.

Servings: 10 to 12