Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Pieces Lasagne, uncooked
1/2 c Chopped onion
2 tb Margarine
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 Skim milk
10 oz Frozen chopped spinach
-- thawed and drained
4 1/2 oz Sliced pitted ripe olives
-- drained
15 oz Part-skim ricotta cheese
1 Beaten egg
8 oz Shredded mozzarella cheese
1/2 c 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 degrees 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.

Serves 10 to 12

Each serving provides: 232 Calories; 15.8 g Protein; 17 g
Carbohydrates; 11.3 g Fat; 47.6 mg Cholesterol; 346 mg Sodium.
Calories from Fat: 44%

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