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LOCATION: Recipes >> Vegetarian >> Green and White Lasagne

Print this Recipe    Green and White Lasagne

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 package frozen chopped spinach, thawed and drained
1 2 1/4-ounce can sliced pitted ripe olives, drained
1 15-ounce carton part-skim Ricotta cheese
1 beaten egg
1 8-ounce package 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 350F. 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.

Serves 10-12

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