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Chef with red wine glass


Serves 10 to 12

• 6 pieces Lasagne, uncooked
• 1/2 cup chopped onion
• 2 tbsp. margarine
• 2 tbsp. cornstarch
• 1 tbsp. dried parsley flakes
• 1 tsp. dried basil, crushed
• 1/4 tsp. garlic powder
• 1/8 tsp. ground nutmeg
• 2 cups skim milk
• 1 10-oz. package frozen chopped spinach, thawed and drained
• 1 2 1/4-oz. can sliced pitted ripe olives, drained
• 1 15-oz. carton part-skim ricotta cheese
• 1 beaten egg
• 1 8-oz. package shredded mozzarella cheese
• 1/2 cup 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-o 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.

Recipe courtesy of the National Pasta Association

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