Ah, Lasagna! A dish everyone loves which has an endless number of variations to please every palate and every gastronomic inclination. There are many variations of Spinach Lasagna but I feel this is certainly the best. Our family loves it with the addition of a couple of sausages but leave those out and it’s a great way to satisfy both vegetarians and not.

Ingredients
600 gr. (24 oz) fresh lasagna noodles
1/2 cup (4oz) chopped onion
2 Tbs. butter
2 Tbs. cornstarch
Chopped basil leaves
Garlic powder
Nutmeg
2 cup (16oz) milk
Small package frozen spinach, cooked and drained well.
1 can pitted sliced black olives
1+3/4 cup (14oz). ricotta.
1 egg
8 oz. mozzerella (shredded)
Grated parmesan
Cooked and crumbled sausage (optional)

Method

In medium saucepan, sautée onion in butter till tender. Stir in cornstarch, parsley, basil, garlic powder, nutmeg and add milk all at once. Cook and stir till thick and bubbly. Cream cooked spinach in cuisinart and add, with olives, to milk mixture. Taste for salt or seasonings. (If desired, you can add cooked and crumbled sausage). Set aside.

In another bowl, mix beaten egg with ricotta and shredded mozzerella. Set aside.

In large kettle bring salted water with 1 Tbs oil to good boil. Cook lasagna noodles a few at a time. (This is not necessary if you are using pre-cooked lasagna noodles). Take out with slotted spoon and rinse in cold water to handle.

Layer noodles in buttered 9×13 pan, spinach mixture next, ricotta next and parmesan sprinkled over. Repeat layers ending with noodles. Spread last of ricotta on top and lots of parm.

Bake at 350° for 40 min or till bubbly.
Let stand 10 min before serving.
Serves 9 or 10.

Buon appetito!