Quench MagazineGreen and White Lasagne | Pasta | Quench Magazine

Ingredients

• 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