Green & White Lasagna Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 lasagna noodles, cooked to al dente and drained
½ cup chopped onions
2 tablespoons butter
2 tablespoons cornstarch
1 tablespoon dried parsley flakes
1 teaspoon dried basil, crushed between your fingers
1 teaspoon dried garlic
¼ teaspoon freshly ground nutmeg
2 cups milk
1 10ozs package frozen spinach, thawed and drained
½ cup chopped black olives
1¾ cups ricotta cheese
1 beaten egg
8ozs shredded Mozzarella
½ cup grated Parmesan cheese
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Directions: |
Directions:Preheat oven to 350º
Spray 9"X13" pan with Pam
Bake 40 minutes or until lightly brown and bubbly.
In a medium saucepan cook onion in hot butter until tender.
Stir in cornstarch, parsley, basil, and nutmeg.
Add milk all at once.
Cook and stir until thick and bubbly.
Stir in spinach and olives; set aside.
Stir together ricotta and egg; add Mozzarella and half the Parmesan; mix well.
Arrange 3 noodles in the bottom of the pan; top with half the spinach mixture and half the ricotta mixture.
Repeat layers; sprinkle with remaining Parmesan. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Mark's high school girlfriend, Bethany, was a vegetarian. I found several options to serve when she visited. This one was a favorite.
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