Shelly's Recipe

GREEN AND WHITE LASAGNA

Category: Pasta - Baked

6-8 lasagna noodles, cooked al dente, drained
1/2 cup chopped onion
2-3 cloves garlic, crushed
2 tbsp butter
2 tbsp cornstarch
1-2 tbsp fresh parsley, chopped
1 tsp dried basil, crushed (or you may use fresh basil)
2 cups milk
1 pkg fresh spinach, washed and chopped
1 (2 1/4 oz) can sliced pitted ripe olives, drained
1 3/4 cups ricotta cheese
1 beaten egg
1 (8 oz) pkg mozzarella cheese, grated
1/2 cup grated Parmesan cheese

While pasta is cooking, in a medium saucepan cook onion, garlic in hot butter till tender. Stir in cornstarch, parsley, basil. Add milk all at once. Cook and stir till thickened and bubbly. Stir in spinach and olives. Set aside. In medium mixing bowl, stir together ricotta cheese and egg. Add mozzarella cheese and half of the Parmesan cheese; mix well. Set aside.

Arrange 3 or 4 of the noodles in the bottom of a greased 13x9 inch baking pan. Top with half of the spinach mixture. Spoon on half of the ricotta cheese mixture. Repeat layers. Sprinkle with remaining Parmesan cheese. Bake at 350 for 40 minutes or till mixture in bubbly. Let stand 10 minutes. Serves 8

NOTE: Can be prepared ahead and frozen until needed. Thaw slightly and cook as indicated until bubbly.