| 1 | Cook lasagne according to package directions; drain. |
| 2 | Rinse in cold water; drain well. |
| 3 | In a medium saucepan, cook onion in margarine until tender. |
| 4 | Stir in cornstarch, parsley, basil, garlic powder and nutmeg. |
| 5 | Add milk all at once. |
| 6 | Cook and stir until thickened and bubbly. |
| 7 | Stir in spinach and olives. |
| 8 | In a medium bowl, stir together ricotta and egg. |
| 9 | Add mozzarella and half of the parmesan; mix well. |
| 10 | Preheat oven to 350 °F. |
| 11 | Arrange three of the lasagne pieces in the bottom of a greased 12 x 7 x 2-inch baking dish. |
| 12 | Top with half of the spinach mixture and half the ricotta mixture. |
| 13 | Repeat layers. |
| 14 | Top with remaining parmesan cheese. |
| 15 | Bake for 40 minutes or until mixture is bubbly. |
| 16 | Let stand 10 minutes. |
| 17 | Serves 10 to 12 each serving provides: 232 calories; 15.8 g protein; 17 g carbohydrates; 11.3 g fat; 47.6 mg cholesterol; 346 mg sodium. |
| 18 | Calories from fat: 44% |
