Green & white lasagne

Yield: 10 Servings

Measure Ingredient
6 \N Pieces Lasagne, uncooked
½ cup Chopped onion
2 tablespoons Margarine
2 tablespoons Cornstarch
1 tablespoon Dried parsley flakes
1 teaspoon Dried basil, crushed
¼ teaspoon Garlic powder
⅛ teaspoon Ground nutmeg
2 cups Skim milk
10 ounces Frozen chopped spinach thawed and drained
4½ ounce Sliced pitted ripe olives drained
15 ounces Part-skim ricotta cheese
1 \N Beaten egg
8 ounces Shredded mozzarella cheese
½ 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 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; 15⅘ g Protein; 17 g Carbohydrates; 11.3 g Fat; 47⅗ mg Cholesterol; 346 mg Sodium.

Calories from Fat: 44%

Copyright National Pasta Association () (Reprinted with permission)

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