9 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
1/4 tsp. nutmeg
2 c. milk
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 (2 1/4 oz.) can sliced ripe olives, drained
1 3/4 c. ricotta cheese
1 beaten egg
8 oz. shredded Mozzarella cheese
1/2 c. grated Parmesan cheese

In a large pan cook lasagna noodles in boiling salted water for 12 minutes or until tender; drain. Rinse in cold water; drain well.

In a medium saucepan cook onion in hot butter until tender. Stir in cornstarch, parsley, basil, garlic powder, and nutmeg. Add milk add at once. Cook over medium heat until thick and bubbly. Stir in the spinach and olives; set aside.

In a medium bowl stir together ricotta cheese and egg. Add Mozzarella and 1/4 cup Parmesan; mix well and set aside.

Place three noodles in the bottom of greased 12 x 7 1/2 x 2-inch baking dish. Top with 1/3 of the spinach mixture. Spoon on 1/3 of the cheese mixture. Repeat layers. Sprinkle the remaining 1/4 cup Parmesan cheese on top.

Bake in a 350 degree oven for 40 minutes or until bubbly and golden brown on top. Let stand for 10 minutes. Serves 9.