luvcookin posted 02-17-99
Green and White Lasagna
6 lasagna noodles
1/2 cup chopped onion
2 tbls. butter
2 tbls. cornstarch
1 tbls. dried parsley leaves
1 tsp. dried basil, cruched
1/4 tsp. garlic powder
1/8 tsp. ground nutmeg]
2 cups milk
1 (10-ounce) package frozen chopped spinach,thawed and drained
1 (2 1/4-ounce) can sliced pitted ripe olives, drained
1 3/4 cups ricotta cheese
1 egg, beaten
1 (8-ounce) package shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Preheat oven to 350° F.
Cook noodles for 10 to 12 minutes in hot boiling water drain; rinse in cold water; drain well.
Meanwhile, in a medium saucepan cook onion in hot butter till tender. Stir in cornstarch, parsley, basil, garlic
powder, and nutmeg. Add milk all at once.
Cook and stir till thickened and bubbly. Stir in spinach and olives. Set aside.
In a medium mixing bowl stir together ricotta cheese and egg. Add mozzarella cheese and half of the Parmesan
cheese; mix well. Set aside.
Arrange three of the noodles in the bottom of a greased oblong pan. Top with half of the spinach mixture. Spoon
on half of the ricotta cheese mixture.
Repeat layers. Sprinkle with remaining Parmesan cheese.
Bake, covered in a 350 F, oven for 30 minutes,uncover and bake 20 more or till cheese is bubbling. Let stand 10 minutes.