Green and White Lasagne

Serving Size  : 12    Preparation Time : 0:00

Categories    : Pasta

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       6      pieces  Lasagne -- uncooked

     1/2     cup  chopped onion

       2      tablespoons  margarine

       2      tablespoons  cornstarch

       1      tablespoon  dried parsley flakes

       1      teaspoon  dried basil -- crushed

     1/4     teaspoon  garlic powder

     1/8     teaspoon  ground nutmeg

       2      cups  skim milk

       1  10 ounce pac  frozen chopped spinach -- thawed and drained

       1   2 1/4 ounce  sliced pitted ripe olives -- drained

       1  15 ounce car  part-skim Ricotta cheese

       1      beaten egg

       1  8 ounce pack  shredded Mozzarella cheese

     1/2     cup  grated Parmesan cheese

Cook lasagne according to package directions; drain. Rinse in cold water; drain well.

In a medium saucepan, cook onion in margarine until tender. Stir in cornstarch, parsley, basil, garlic powder and nutmeg.

Add milk all at once. Cook and stir until thickened and bubbly. Stir in spinach and olives.

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 W 7 W 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.

Serves 10-12