Green & White Lasagne
Yield
10 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
lasagna noodles
uncooked |
*
|
| ½ | cup |
onions
chopped |
|
| 2 | tablespoons |
margarine
|
|
| 2 | tablespoons |
cornstarch
|
|
| 1 | tablespoon |
parsley flakes
dried |
|
| 1 | teaspoon |
basil
crushed |
*
|
| ¼ | teaspoon |
garlic powder
|
|
| ⅛ | teaspoon |
nutmeg
ground |
|
| 2 | cups |
milk, skim
|
|
| 10 | ounces |
spinach
chopped, frozen, thawed and drained |
|
| 4 ½ | ounces |
olives
ripe, pitted, sliced, and drained |
|
| 15 | ounces |
ricotta cheese
part-skim |
|
| 1 | each |
eggs
beaten |
|
| 8 | ounces |
mozzarella cheese
shredded |
|
| ½ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
lasagna noodles
uncooked |
*
|
| 118 | ml |
onions
chopped |
|
| 3E+1 | ml |
margarine
|
|
| 3E+1 | ml |
cornstarch
|
|
| 15 | ml |
parsley flakes
dried |
|
| 5 | ml |
basil
crushed |
*
|
| 1.3 | ml |
garlic powder
|
|
| 0.6 | ml |
nutmeg
ground |
|
| 473 | ml |
milk, skim
|
|
| 289 | ml/g |
spinach
chopped, frozen, thawed and drained |
|
| 130.1 | ml/g |
olives
ripe, pitted, sliced, and drained |
|
| 433.5 | ml/g |
ricotta cheese
part-skim |
|
| 1 | each |
eggs
beaten |
|
| 231.2 | ml/g |
mozzarella cheese
shredded |
|
| 118 | ml |
Parmesan cheese
grated |
|
Directions
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℉ (180℃).
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.
