10 to 12 servings
Ingredients:
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
cups skim milk
10 ounce package frozen chopped spinach, thawed and drained
2 1/4 ounce can sliced pitted ripe olives, drained
15 ounce carton part skim ricotta cheese
1 beaten egg
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.
COOK onion in margarine in a medium saucepan 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.
STIR together ricotta and egg in a medium bowl. 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.
Ingredients:
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
cups skim milk
10 ounce package frozen chopped spinach, thawed and drained
2 1/4 ounce can sliced pitted ripe olives, drained
15 ounce carton part skim ricotta cheese
1 beaten egg
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.
COOK onion in margarine in a medium saucepan 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.
STIR together ricotta and egg in a medium bowl. 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.
