*  Exported from  MasterCook  *
 
                          GREEN AND WHITE LASAGNE
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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)
  
 
 
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