Title: Green and White Lasagna
Categories: Pasta Italian Lasagna
Yield: 8 Servings

6		Lasagna noodles
1/2	c	Chopped onion
2	tb	Butter
2	tb	Cornstarch
1	tb	Dried parsley flakes
1	ts	Dried basil, crushed
1/4	ts	Garlic powder
1/8	ts	Ground nutmeg
2	c	Milk
10	oz	Package frozen chopped spinach, thawed and drained
2 1/4	oz	Can sliced pitted rip olives drained
1 3/4	c	Ricotta cheese
1		Beaten egg
2	c	Shredded mozzarella
1/2	c	Grated Parmesan cheese

Cook noodles in a large amount of boiling salted water for 10 to 12 minutes; drain. Rinse in cold water; drain. Meanwhile, cook onion in butter until tender. Stir in cornstarch, parsley, basil, garlic powder, and nutmeg. Add milk. Cook and stir until thickened and bubbly. Stir in spinach and olives; set aside. Combine ricotta cheese and egg. Add mozzarella cheese and half the Parmesan cheese; mix well. Set aside. Arrange three of the noodles in the bottom of a greased 2-quart rectangular baking dish. Top with half the spinach mixture. Spoon on half the ricotta cheese mixture; repeat. Sprinkle with remaining Parmesan cheese. Cover with foil. Bake in a 350F oven for 1 hour. Bake, uncovered, 30 minutes more. Let stand 10 minutes.

Source: Recipes for All Seasons, Better Homes and Gardens

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