Can be prepared ahead and frozen until needed. Thaw slightly and cook as indicated until bubbly.


  • 6-8 lasagna noodles
  • 1/2 cup chopped onion
  • 2-3 cloves garlic, crushed
  • 2 tablespoons margarine or butter
  • 2 tablespoons cornstarch
  • 1-2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried basil, crushed (or you may use fresh basil)
  • 2 cups milk
  • 1 package fresh spinach, washed and chopped
  • 1-21/4 oz. can slicd pitted ripe olives, drained
  • 1 3/4 cups ricotta cheese
  • 1 beaten egg
  • 1 8-oz. package mozzarella cheese, grated
  • 1/2 cup grated Parmesan cheese


Cook lasagna noodles in large amount of boiling salted water 10-12 minutes until tender; drain. Rinse in cold water, drain well.
In medium saucepan cook onion, garlic in hot margarine till tender. Stir in cornstarch, parlsey, basil. Add milk all at once. Cook and stir till thickened and bubbly. Stir in spinach and olives. Set aside. In medium mixing bowl, stir together ricotta cheese and egg. Add mozzarella cheese and half of the Parmesan cheese; mix well. Set aside.
Arrange 3 or 4 of the noodles in the bottom of a greased 12x71/2x2 inch baking dish. Top with half of the spinach mixture. Spoon on half of the ricotta cheese mixture. Repeat layers. Sprinkle with remaining Parmesean cheese. Bake in a 350 degree oven for 40 minutes or till mixture in subbly. Let stand 10 minutes. Serves 8

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Submitted 6/13/05.
Source: magazine - maybe Good Houskeeping?
Submitted By: Marie Corina
Green and White Lasagna