6 lasagna noodles
1/2 c. chopped onion
2 tbsp. butter
2 tbsp. cornstarch
1 tbsp. dried parsley flakes
1 tsp. dried basil, crushed
1/4 tsp. garlic powder
1/8 tsp. ground nutmeg
2 c. milk
1 3/4 c. ricotta cheese
1 beaten egg
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 (2 1/4 oz.) can slice pitted ripe olives, drained
1 (8 oz.) pkg. shredded Mozzarella cheese
1/2 c. grated Parmesan cheese

In a large kettle or Dutch oven cook lasagna noodles in a large amount of boiling salted water for 10-12 minutes or until tender; drain. Rinse in cold water; drain well.

Meanwhile in a medium saucepan cook onion in hot butter 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. Set aside.

In a medium mixing bowl stir together ricotta cheese and egg. Add Mozzarella cheese and half of the Parmesan cheese; mix well. Set aside. Arrange 3 of the noodles in the bottom of a greased 12 x 7 1/2 x 2 inch baking dish. Top with half of the spinach mixture. Spoon on half of the ricotta cheese mixture. Repeat layers. Sprinkle with remaining Parmesan cheese.

To chill: Cover with foil. Place in the refrigerator for up to 24 hours. To serve, bake, covered at 350 degrees for 30 minutes. Uncover; bake about 20 minutes more or until cheese is slightly golden and mixture is bubbly. Let stand for 10 minutes.