Recipe: Green and White (Vegetarian) Lasagna

Green and White Lasagne
Serves 10 to 12

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 12 x 7 x 2-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.