6 Pieces Lasagne, uncooked
1/2 c Chopped onion
2 tb Margarine
2 tb Cornstarch
1 tb Dried parsley flakes
1 t 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%
Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)