1 lb. lasagna noodles
1/2 c. chopped onion
4 tbsp. butter
4 tbsp. cornstarch
2 tsp. dried basil, crushed
1/2 tsp. garlic powder (go wild, use REAL garlic)
1/4 tsp. ground nutmeg
4 c. milk
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
2 c. Ricotta cheese
1 beaten egg
1 (8 oz.) pkg. shredded Mozzarella cheese
1/2 c. grated Parmesan cheese (I use Romano)

Boil lasagna noodles; drain and rinse in cold water. Meanwhile, in a saucepan, saute onions and garlic in butter. Stir in cornstarch, basil and nutmeg. Add milk all at once. Cook and stir until thickened and bubbly. Stir in spinach and Parmesan cheese.

Mix Ricotta cheese and egg in bowl. Add Mozzarella. Layer noodles, spinach, sauce and Ricotta cheese mixture. Cover in foil. Bake at 350 degrees for 30-40 minutes. Uncover for 5 minutes. Take out of oven and let stand 10 minutes.