(This is a great Vegetarian dish)

Ingredients:

6 pieces lasagne noodles, uncooked (you can also use the no cook lasagna noodles)
1/2 cup chopped onion
2 tablespoon margarine (or butter)
2 tablespoon cornstarch
1 tablespoon dried parsley flakes (I prefer to use fresh parsley)
1 teaspoon dried basil, crushed
1/4 teaspoon garlic powder (I prefer to use fresh garlic)
1/8 teaspoon ground nutmeg
2 cup skim milk (I prefer to use regular milk)
1 10-ounce package frozen chopped spinach, thawed and drained (you can also use fresh spinach)
1 2 1/4-ounce can sliced pitted black ripe olives, drained
1 15-ounce carton part-skim Ricotta cheese (I prefer to use regular Ricotta)
1 beaten egg
1 8-ounce package shredded Mozzarella cheese
1/2 cup grated Parmesan cheese

Instructions:

1. 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.

2. In a medium bowl, stir together Ricotta and egg. Add Mozzarella and half of the Parmesan; mix well. Preheat oven to 350 degrees. 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, then serve.

Serves 10-12.

Cruise Critic Member: IRL_Joanie