"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Green & White Lasagna Recipe

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This recipe for Green & White Lasagna, by , is from Family Recipes and Memories , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Melanie Henry


6 lasagna noodles, cooked to al dente and drained
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
teaspoon freshly ground nutmeg
2 cups milk
1 10ozs package frozen spinach, thawed and drained
cup chopped black olives
1 cups ricotta cheese
1 beaten egg
8ozs shredded Mozzarella
cup grated Parmesan cheese

Preheat oven to 350
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.

Number Of Servings:
Number Of Servings:
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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