3/4 of a box lasagna noodles, cooked
2 med. onions, chopped
4 pkgs. spinach, chopped
1 tsp. salt
1/4 tsp. pepper
2 lg. cans cream corn
2 1/2 lbs. Mozzarella cheese, shredded
3 cloves garlic, minced

SAUCE:

1/2 stick butter
3 tbsp. flour
1 c. milk
2 pkgs. cream cheese, softened
1/4 c. light or heavy cream
1 tsp. ground oregano
1 tsp. salt and pepper
1 clove garlic, minced
1/3 c. green onions, chopped
1/3 c. dry white wine
3 tsp. fresh parsley, finely chopped
2 sm. jars pimentos

Saute in medium heat onions in oil, add spinach cooked and drained and add salt and pepper.

In a saucepan mix butter, flour, milk, cream cheese, light cream, mix well, add oregano, pepper, salt, green onions, wine, garlic, stirring constantly for about 5 minutes. Remove from heat. Set apart.

In a 9 x 13 x 2 inch baking pan, start with a layer of lasagna pasta then a layer of spinach mixture, cream corn and sauce, another layer of lasagna noodles and rest of ingredients, Mozzarella cheese, corn, spinach and sauce. Top with pimentos, cheese, onions, parsley and pour rest of sauce. Bake at 350 degrees for 50-60 minutes.