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 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 (2 1/4 oz.) can sliced pitted ripe olives, drained
1 3/4 c. ricotta cheese
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 to 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 the ricotta cheese and egg. Add Mozzarella cheese and half the Parmesan cheese; mix well. Set aside. Arrange three of the noodles in the bottom of a greased 7 1/2 x 12 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.

Bake covered in a 350 degree oven for 30 minutes. Uncover and bake for about 20 minutes more or until the cheese is slightly browned and the mixture is bubbly. Let stand for 10 minutes.